Author/Creator: Yuksel, Ferhat - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Yuksel, Ferhat

1. Characterization of Grape Molasses/Sesame Paste/Honey Blends: Multiple Response Optimization of Some Physicochemical, Bioactive, Viscoelastic and Sensory Properties. Issue 2 (28th June 2016)

Authors:: Karaman, Safa; Yilmaz, Mustafa Tahsin; Ozturk, Gokturk; Yuksel, Ferhat; Toker, Ömer Said; Dogan, Mahmut
Journal:: Journal of food process engineering
Issue:: Volume 40:Issue 2(2017:Apr.)
Page Start:: n/a
Record Type:: Journal Article
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2. Development of a healthy corn-based snack with sage (Salvia officinalis L.) seed. (January 2020)

Authors:: Yuksel, Ferhat; Ilyasoglu, Huri; Baltaci, Cemalettin
Journal:: Bioactive carbohydrates and dietary fibre
Issue:: Number 21(2020)
Page Start:
Record Type:: Journal Article
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3. Effects of addition of stale bread flour on the acrylamide, fatty acid composition, resistant starch content, and in vitro glycemic index in wheat chips production using response surface methodology. (1st May 2022)

Authors:: Yuksel, Ferhat; Kayacier, Ahmed
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 161(2022)
Page Start:
Record Type:: Journal Article
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4. Production of deep-fried corn chips using stale bread powder: Effect of frying time, temperature and concentration. (15th September 2017)

Authors:: Yuksel, Ferhat; Karaman, Safa; Gurbuz, Melek; Hayta, Mehmet; Yalcin, Hasan; Dogan, Mahmut; Kayacier, Ahmed
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 83(2017)
Page Start:: 235
Record Type:: Journal Article
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5. Utilization of stale bread in fried wheat chips: Response surface methodology study for the characterization of textural, morphologic, sensory, some physicochemical and chemical properties of wheat chips. (April 2016)

Authors:: Yuksel, Ferhat; Kayacier, Ahmed
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 67(2016)
Page Start:: 89
Record Type:: Journal Article
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6. Utilization of stale bread in fried wheat chips: Response surface methodology study for the characterization of textural, morphologic, sensory, some physicochemical and chemical properties of wheat chips. (April 2016)

Authors:: Yuksel, Ferhat; Kayacier, Ahmed
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 67(2016)
Page Start:: 89
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗