0000-0003-1001-0141 Employment
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Publications (16)
- Shelf stability of low glycemic index noodles: its physico-chemical evaluation Save
- Organoleptic and shelf stability analysis of legume based gluten free snacks: its biochemical and immunochemical validation Save
- Erişte Üretiminde Modifiye Düşük Glisemik İndeksli Bileşenlerin Kullanımı: Reoloji ve Mikroyapı Özellikleri Save
- Enzyme treated flours in noodle processing: a study on an innovative technology Save
- Inclusion of poultry based food ingredients in the formulation of noodles and their effects on noodle quality characteristics Save
- Chemically modified wheat flours in noodle processing: effect on in vitro starch digestibility and glycemic index Save
- Quality Mapping and Positioning ofSev—A Deep Fat Fried Snack Save
- A study on starch profile of rajma bean ( Phaseolus vulgaris ) incorporated noodle dough and its functional characteristics Save
- Microencapsulation of Lactobacillus plantarum MTCC 5422 in fructooligosaccharide and whey protein wall systems and its impact on noodle quality Save
- A study on noodle dough rheology and product quality characteristics of fresh and dried noodles as influenced by low glycemic index ingredient Save