Research

-Shelf life stability and characterization of roasted flaxseed

-Development and Characterization of Chickpea Starter Cultures for Bread Making.

-Enzymatic Modification of Whey To Increase Functionality In Baked Goods.

-Use of Corn Syrups in Traditional Turkish Breads.

-Use of Canadian Durum Wheat Cultivars in Turkish Hearth Type Breads

-Relationship Between Some Quality Parameters Of The Turkish Wheat Flours and Their Noodle Making.

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