All Stories

  1. Effects of rice sourdough on gluten-free bread quality

    Article • Quality Assurance and Safety of Crops & Foods, August 2015, Wageningen Academic Publishers

    Res. Assist. Gamze ÜÇOK

  2. Evaluation of the use of grape pomace in the bread production.

    Article • Journal of Food Processing and Preservation, December 2012, Wiley

    Professor MEHMET HAYTA, Res. Assist. Gamze ÜÇOK

  3. Development of bread containing new plant-derived natural ingredients

    Article • January 2011, Elsevier

    Res. Assist. Gamze ÜÇOK