Lect. PhD FÜSUN YÖNDEM MAKASCIOĞLU
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Journal articles indexed in SCI, SSCI, and AHCI
Use of a spouted bed to improve the storage stability of wheat germ followed in paper and polyethlyene packages
YONDEM-MAKASCIOGLU F.
,
GURUN B.
,
Dik T.
,
KINCAL N.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
, vol.85, no.8, pp.1329-1336, 2005 (SCI-Expanded)
Hydrolysis of freshly prepared wheat starch fractions and commercial wheat starch using alpha-amylase
SAKINTUNA B.
,
BUDAK O.
,
Dik T.
,
YONDEM-MAKASCIOGLU F.
,
KINCAL N.
CHEMICAL ENGINEERING COMMUNICATIONS
, vol.190, pp.883-897, 2003 (SCI-Expanded)
Wet separation of wheat flours into starch and gluten fractions: the combined effects of water to flour ratio-dough maturation time and the effects of flour aging and ascorbic acid addition
Dik T.
,
YONDEM-MAKASCIOGLU F.
,
AYTAC C.
,
KINCAL N.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
, vol.82, no.4, pp.405-413, 2002 (SCI-Expanded)
Separation of bread wheat flours into starch and gluten fractions: effect of water temperature alone or in combination with water to flour ratio
YONDEM-MAKASCIOGLU F.
,
Dik T.
,
KINCAL N.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
, vol.82, no.4, pp.414-420, 2002 (SCI-Expanded)
KINETIC ASPECTS OF LEAVENING WITH MIXED CULTURES OF LACTOBACILLUS-PLANTARUM AND SACCHAROMYCES-CEREVISIAE
YONDEM F.
,
OZILGEN M.
,
BOZOGLU F.
FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE
, vol.25, no.2, pp.162-167, 1992 (SCI-Expanded)
GROWTH-KINETICS OF STREPTOCOCCUS-THERMOPHILUS AT SUBBACTERIOSTATIC PENICILLIN-G CONCENTRATIONS
YONDEM F.
,
OZILGEN M.
,
BOZOGLU F.
JOURNAL OF DAIRY SCIENCE
, vol.72, no.10, pp.2444-2451, 1989 (SCI-Expanded)
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