Yazar "Kayacier, A." için listeleme
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Barley flour addition decreases the oil uptake of wheat chips during frying
Yuksel, F.; Karaman, S.; Kayacier, A. (Wageningen Academic Publishers, 2015)In the present study, wheat chips enriched with barley flour at different concentrations (5, 10, 15, 20, 25 and 30%) were produced and some physicochemical and textural properties, fatty acid composition and sensory quality ... -
Effect of apple fibre on textural and relaxation properties of wheat chips dough
Karaman, S.; Yilmaz, M. T.; Toker, O. S.; Yuksel, F.; Kayacier, A.; Dogan, M. (Wageningen Academic Publishers, 2016)In this study, the effect of apple fibre with different levels of fibres (5, 10, 15 and 20%) was investigated on viscoelastic nature and the textural properties of wheat chips dough using stress relaxation test and texture ...
