Effects of Water Soluble Materials on W/O Primary Food Emulsion Stability by Hulya Cakmak, Seher Kumcuoglu, Sebnem Tavman

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Development, Characterization and Sensory Evaluation of an Extruded Snack Using Fig Molasses By-Product and Corn Semolina by Ismail Boluk, Seher Kumcuoglu, Sebnem Tavman

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Ultrasonic pretreatment of carrot slices: Effects of sonication source on drying kinetics and product quality by BURCIN YILMAZ, HULYA CAKMAK, SEBNEM TAVMAN

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The Determination of Drying Behavior of Enriched Izmir Gevrek with Protein by Gülsüm Merve Turkut, Hülya Çakmak, Şebnem Tavman

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Proteince Zenginleştirilmiş İzmir Gevreğinin Kuruma Davranışının İncelenmesi by Gülsüm Merve Turkut, Hülya Çakmak, Şebnem Tavman

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Proteince Zenginleştirilmiş İzmir Gevreğinin Kuruma Davranışının İncelenmesi by Gülsüm Merve Turkut, Hülya Çakmak, Şebnem Tavman

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Thermal Properties of Ultrasound-Extracted Okra Mucilage by Şelale Öncü Glaue, Tolga Akcan, Şebnem Tavman

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Proteince Zenginleştirilmiş İzmir Gevreğinin Kuruma Davranışının İncelenmesi by Gülsüm Merve Turkut, Hülya Çakmak, Şebnem Tavman

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The Determination of Drying Behavior of Enriched Izmir Gevrek with Protein by Gülsüm Merve Turkut, Hülya Çakmak, Şebnem Tavman

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Development of Extruded Noodles Incorporated with Dried Vegetables and the Evaluation of Quality Characteristics by AYSE M. CUMHUR, BURCU H. TIGA, SEHER KUMCUOGLU, SEBNEM TAVMAN

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Production of crispy bread snacks containing chicken meat and chicken meat powder by HULYA CAKMAK, BURAK ALTINEL, SEHER KUMCUOGLU, DUYGU KISLA, SEBNEM TAVMAN

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