The effects of wheat variety, sourdough treatment and sourdough level on nutritional characteristics of whole wheat bread von Seis Subaşı, Asiye, Ercan, Recai

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Technological characteristics of whole wheat bread: effects of wheat varieties, sourdough treatments and sourdough levels von Seis Subaşı, Asiye, Ercan, Recai

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Phenolic acid contents and antioxidant activities of wheat milling fractions and the effect of flour extraction rate on antioxidant activity of bread von Menteş Yılmaz, Özay, Bakkalbaşı, Emre, Ercan, Recai

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FARKLI ORANLARDA PEYNİR ALTI SUYU KULLANIMININ BEYAZ VE TAM BUĞDAY UNLARINDAN ÜRETİLEN EKMEKLERİN BAZI ÖZELLİKLERİ ÜZERİNE ETKİSİ von CANSIZ, Zeynep, CANDAL, Cihadiye, MUTLU, Ceren, ARSLAN TONTUL, Sultan, ERCAN, Recai, ERBAŞ, Mustafa

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Inhibitor activities of two Lactobacillus strains, isolated from sourdough, against rope-forming Bacillus strains von Menteş, Özay, Ercan, Recai, Akçelik, Mustafa

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Effects of Combining Added Hydrocolloids and Surfactant and Frozen Storage on The Baking Quality of Frozen Bread Dough (in English) von Sungur, Başak, Ercan, Recai

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Farklı oranlarda peynir altı suyu kullanımının beyaz ve tam buğday unlarından üretilen ekmeklerin bazı özellikleri üzerine etkisi von Cansız,Zeynep, Candal Uslu,Cihadiye, Mutlu,Ceren, Arslan Tontul,Sultan, Ercan,Recai, Erbaş,Mustafa

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Physical and chemical properties of chufa (Cyperus esculentus L) tubers grown in the Çukurova region of Turkey von Coşkuner, Yalçın, Ercan, Recai, Karababa, Erşan, Nazlıcan, Ahmet Nedim

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Effect of Added Pentosans Isolated from Wheat and Rye Grain on some Properties of Bread von DENLI, Emine, ERCAN, Recai

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Effects of Some Hydrocolloids and Surfactant on the Rheological Properties of Hard Wheat Flour Dough by Using Response Surface Methodology (in English) von Sungur, Başak, Ercan, Recai

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The Possibilities of Using Water-Soluble Gums in Whole Wheat Bread (Turkish with English Abstract) von Sungur, Basak, Ercan, Recai

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Determination of Lipoxygenase Activity in Durum Wheats (Turkish with English Abstract) von Coşkun, Eser, Ercan, Recai

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Determination of the Antibacterial Activities of Lactobacillus Strains Isolated from Sourdoughs Produced In Turkey (Turkish with English Abstract) von Menteş, Özay, Ercan, Recai, Akçelik, Mustafa

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The Possibilities of Using High Fiber Additives in Hamburger Buns (Turkish with English Abstract) von Uzunkaya, Dilek F, Ercan, Recai

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Extrusion Cooking Technology on Food Industry (Turkish with English Abstract) von Yıldırım, Zeliha, Ercan, Recai

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The Quality of Some Bread Wheat Varieties (Turkish with English Abstract) von Ercan, Recai

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Technology of Flat Breads Production (Turkish with English Abstract) von Coşkuner, Yalçın, Karababa, Ersan, Ercan, Recai

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The Thiamine, Riboflavine and Iron Content in the Flours at Various Extraction Rates (Turkish with English Abstract) von Ercan, Recai, Ekşi, Aziz

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The Effect of Nitrogenous Fertilizer on the Thiamine and Riboflavin Content of Wheat (Turkish with English Abstract) von Bildik, Emine, Ercan, Recai

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Factors Affecting the Quality of Pasta Products (in Turkish) von Tuncer, Turhan, Ercan, Recai

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