Yazar "Anil, Munir" için listeleme
-
The effect of starch modification and concentration on steady-state and dynamic rheology of meat emulsions
Genccelep, Huseyin; Saricaoglu, Furkan Turker; Anil, Munir; Agar, Berrin; Turhan, Sadettin (Elsevier Sci Ltd, 2015)In this study, the effect of starch modification (NPS, native potato starch; AMS, acid modified starch; DMS, dextrinized modified starch; PGS, pre-gelatinized modified starch) and its concentrations (1, 2, 4 wt %) on ... -
Effects of different concentrations of guar, xanthan and locust bean gums on physicochemical quality and rheological properties of corn flour tarhana
Anil, Munir; Durmus, Yusuf; Tarakci, Zekai (Emerald Group Publishing Ltd, 9999)Purpose Celiac disease patients cannot consume gluten-containing diets; thus, gluten-free products should be offered to meet the nutritional needs of these patients. The purpose of this study was to produce gluten-free ... -
Effects of Wheat Bran, Corn Bran, Rice Bran and Oat Bran Supplementation on the Properties of Pide
Anil, Munir (Wiley, 2012)The effect of different levels of wheat, corn, rice and oat bran on the rheological and sensory characteristics of pide (Turkish flat bread) made with blends of some cereal brans with wheat flour was studied. Cereal brans ... -
Short Communication Effect of flaxseed and wheat flour blends on dough rheology and bread quality
Koca, A. Faik; Anil, Munir (John Wiley & Sons Ltd, 2007)The rheological and baking properties of flaxseed/wheat composite flours were studied. Flaxseed flour was used to replace 50, 100, 150 and 200 g kg(-1) of wheat flour in bread. Farinographic studies showed that water ...
