In this study, it was investigated that the effect of the replacing of wheat flour with potato flour at various proportions (0, 2.5, 5, 10, 20%) on the quality properties of the cupcake samples. The volume, specific volume, ...

This study was conducted to determine the glass transition temperature (Tg) using Differential Scanning Calorimetry (DSC) and sorption characteristics of köftür, a dehydrated fruit-based product. Tg of was found to be ...

Bu çalışmada fonksiyonel özellikleri bir çok araştırmada tespit edilen kabak çekirdeği yağının kek üretiminde kullanım imkanları araştırılmış ve bu şekilde kabak çekirdeği yağının fonksiyonelliğinin keke aktarılarak kekin ...

Beef fat was replaced with cold press pumpkin seed oil (PSO; 0%, 5%, 15%, and 20%) in the production of bologna-type sausages. A value of pH, water-holding capacity (WHC), jelly-fat separation, emulsion stability and ...

In this study, some quality characteristics of bread wheats cultivated in Nevşehir and flour obtained from these wheats were investigated. For this purpose, a total of 15 wheat samples were collected from 9 different bread ...