Effects of gelatinisation level, gum and transglutaminase on the quality characteristics of rice noodle von Yalcin, Seda, Basman, Arzu

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Effects of infrared treatment on urease, trypsin inhibitor and lipoxygenase activities of soybean samples von Yalcin, Seda, Basman, Arzu

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Infrared drying: A promising technique for bulgur production von Savas, Kamile, Basman, Arzu

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Development of SYBR green-based real time PCR assays for detection and quantification of adulteration in wheat-based composite breads and their in-house validation von Yılmaz, Remziye, Bayraç, Ceren, Başman, Arzu, Köksel, Hamit

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Effects of infrared heat-moisture treatment on physicochemical properties of corn starch von Ismailoglu, Sadiye Ozden, Basman, Arzu

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Quick-boiling noodle production by using infrared drying von Basman, Arzu, Yalcin, Seda

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Physicochemical properties of infrared heat‐moisture treated wheat starch von Ismailoglu, Sadiye Ozden, Basman, Arzu

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effects of xanthan and guar gums on staling of gluten-free rice cakes baked in different ovens von Sumnu, Gulum, Koksel, Filiz, Sahin, Serpil, Basman, Arzu, Meda, Venkatesh

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QUALITY CHARACTERISTICS OF CORN NOODLES CONTAINING GELATINIZED STARCH, TRANSGLUTAMINASE AND GUM von YALCIN, SEDA, BASMAN, ARZU

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Effects of irradiation on protein electrophoretic properties, water absorption and cooking quality of dry bean and chickpea von Celik, S, Basman, A, Yalcin, E, Koksel, H

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Improving effect of lyophilization on functional properties of resistant starch preparations formed by acid hydrolysis and heat treatment von Koksel, Hamit, Masatcioglu, Tugrul, Kahraman, Kevser, Ozturk, Serpil, Basman, Arzu

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Effects of irradiation on protein electrophoretic properties, water absorption and cooking quality of lentils von Celik, S, Yalcin, E, Basman, A, Koksel, H

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Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours von Basman, Arzu, Köksel, Hamit, Ng, Perry

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Effects of increasing levels of transglutaminase on cooking quality of bran supplemented spaghetti von BASMAN, Arzu, KOKSEL, Hamit, ATLI, Ayhan

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Effect of Acid Modification and Heat Treatments on Resistant Starch Formation and Functional Properties of Corn Starch von Köksel, Hamit, Basman, Arzu, Kahraman, Kevser, Ozturk, Serpil

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Emulsion and Pasting Properties of Resistant Starch with Locust Bean Gum and their Utilization in Low Fat Cookie Formulations von Basman, Arzu, Ozturk, Serpil, Kahraman, Kevser, Koksel, Hamit

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Effects of extrusion variables on the properties of waxy hulless barley extrudates von Köksel, Hamit, Ryu, Gy-Hyung, Basman, Arzu, Demiralp, Hande, Ng, Perry K. W.

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Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours von Basman, Arzu, Köksel, Hamit, Ng, Perry

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Development of a bulgur-like product using extrusion cooking von Köksel, Hamit, Ryu, Gi-Hyung, Özboy-Özbas, Özen, Basman, Arzu, Ng, Perry K W

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Properties and Composition of Turkish Flat Bread (Bazlama) Supplemented with Barley Flour and Wheat Bran von Başman, Arzu, Köksel, Hamit

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