Suchergebnisse - "Sayar, Sedat"

1

Analysis of chickpea soaking by simultaneous water transfer and water-starch reaction

von: Sayar, Sedat

2001, in: Journal of food engineering

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2

The Effects of Protein-Rich Fraction and Defatting on Pasting Behavior of Chickpea Starch

von: Sayar, Sedat

2005, in: Starch

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3

Application of unreacted-core model to in situ gelatinization of chickpea starch

von: Sayar, Sedat

2003, in: Journal of food engineering

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4

Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean

von: Güzel, Demet

2011, in: Journal of food science and technology

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5

Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean

von: Güzel, Demet

2011, in: Journal of food science and technology

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6

Digestion profiles and some physicochemical properties of native and modified borlotti bean, chickpea and white kidney bean starches

von: Güzel, Demet

2010, in: Food research international

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7

Application of Peleg model to study water absorption in chickpea during soaking

von: Turhan, Mahir

2002, in: Journal of food engineering

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8

A potential method for determining in situ gelatinization temperature of starch using initial water transfer rate in whole cereals

von: Sagol, Sevim

2006, in: Journal of food engineering

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9

In vitro evaluation of whole faba bean and its seed coat as a potential source of functional food components

von: Çalışkantürk Karataş, Selen

2017, in: Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn

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10

Potential of date seeds as a functional food components

von: Gökşen, Gülden

2018, in: Sensing and instrumentation for food quality and safety

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