Lect. PhD FÜSUN YÖNDEM MAKASCIOĞLU | AVESİS

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Articles 6

1. 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, Scopus)

2. 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, Scopus)

3. 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, Scopus)

4. 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, Scopus)

5. 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)

6. 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, Scopus)

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