Yazar "Karaman, Kevser" için listeleme
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In vitroglycemic index, antioxidant capacity and some physicochemical characteristics of deep-fried sorghum based gluten free chips
Kaplan, Mahmut; Yuksel, Ferhat; Karaman, Kevser (Springer India, 2021)In this study, deep fried gluten free chips were manufactured using sorghum flour at different concentrations (5, 20, 35 and 50 g/100 g) and in vitro glycemic index, total antioxidant capacity and some physicochemical ... -
Utilization of macaroni by-product as a new food ingredient: Powder of macaroni boiling water
Yuksel, Ferhat; Karaman, Kevser (Elsevier, 2015)In the present study, production and using possibilities of powder of macaroni boiling water (PMBW) were investigated. After cooking process of macaroni, firstly pre-drying was carried out at 50 degrees C in a drying oven ...
