Yazar "Toker, O. S." için listeleme
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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 ... -
Pasting properties of buckwheat, rice and maize flours and textural properties of their gels: effect of ascorbic acid concentration
Yildiz, O.; Toker, O. S.; Yuksel, F.; Cavus, M.; Ceylan, M. M.; Yurt, B. (Wageningen Academic Publishers, 2017)In the present study, the effect of ascorbic acid addition on the pasting properties of several gluten-free flours, namely buckwheat, maize and rice flours, and textural properties of their gels were also investigated. ...
