Evaluation of Physicochemical, Functional, and Sensorial Characteristics of Gluten-Free Turkish Noodle “Erişte” Formulated with Oat and Quinoa Flours by Gülşah Çalışkan Koç, Ravi Pandiselvam

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Functional properties of parsley fortified homemade Turkish noodles (Erişte) by SAFİYE NUR DİRİM, GÜLŞAH ÇALIŞKAN KOÇ

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Keçiboynuzu, tarçın ve zencefil tozu içeren püskürtmeli kurutucuda kurutulmuş süt tozlarının ve aglomeratlarının fiziksel karakterizasyonu by Hira YÜKSEL, Gülşah ÇALIŞKAN KOÇ, Safiye Nur DİRİM

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Physical characterization of spray-dried milk powders and their agglomerates with the addition of carob, cinnamon, and ginger powders by Safiye Nur Dirim, Gülşah Çalışkan Koç, Hira Yüksel

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The Effect of Drying Temperature and Thickness on the Drying Kinetic, Antioxidant Activity, Phenolic Compounds, and Color Values of Apple Slices by Engin Demiray, Julide Gamze Yazar, Özgür Aktok, Burçin Çulluk, Gülşah Çalışkan Koç, Ravi Pandiselvam

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