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Effects of interesterified vegetable oils and sugarbeet fiber on the quality of frankfurters.
The effects of interesterified vegetable oils (IVOs) prepared from palm, cottonseed and olive oil, respectively, and sugarbeet fiber (SBF) on quality of frankfurters have been studied. Beef fat (10%)… Expand
Effects of interesterified vegetable oils and sugar beet fibre on the quality of Turkish‐type salami
Summary Turkish-type salami is an emulsion type product that is only shelf stable at chilling temperature. The use of three interesterified vegetable oils (IVOs) prepared from either palm,… Expand
Evaluation of molecular weight distribution, pasting and functional properties, and enzyme resistant starch content of acid-modified corn starches
The aim of this study was to produce resistant starch preparations from acid-modified corn starches prepared at various hydrolysis levels (0.5-4.0 hr). Effect of autoclaving cycles on resistant… Expand
Effects of zero-trans interesterified and non-interesterified shortenings and brewer’s spent grain on cookie quality
The effects of non-interesterified (non-in-es) and chemically interesterified (in-es) cottonseed oil (CO), palm oil (PO) and CO : PO blend (1:1, weight basis) and brewer's spent grain (BSG) on… Expand
Bulgur Verimini Tahmin Etmek Amacıyla Pismiş Buğdayın Fiziksel Özelliklerinin İstatistiksel Olarak Değerlendirilmesi (İngilizce)
Grains of 26 Turkish wheat cultivars and advanced breeding lines (20 of durum and 6 of bread wheat) were used in this study. Simple correlations between bulgur yield and certain physical properties… Expand