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Utilization of sugarbeet fiber and zero-trans interesterified and non-interesterified shortenings in cookie production
Öztürk Muti, Serpil
(
2008
)
Effects of brewer’s spent grain on the quality and dietary fiber content of cookies
Öztürk Muti, Serpil
(
2002
)
Improving effect of lyophilization on functional properties of resistant starch preparations formed by acid hydrolysis and heat treatment
Öztürk Muti, Serpil
(
2008
)
Investigation on potential utilization of native and modified starches containing resistant starch as a fat replacer in bakery products
Gulcin Serinyel
;
Öztürk Muti, Serpil
(
WILEY-V C H VERLAG GMBH
,
2017
)
Utilization of Mixolab® to predict the suitability of flours in terms of cake quality
Öztürk Muti, Serpil
(
2008
)
Optimization of resistant starch formation from high amylose corn starch by microwave irradiation treatments and characterization of starch preparations
Mutlu, Selime
;
Keyser Kahraman
;
Öztürk Muti, Serpil
(
ELSEVIER SCIENCE BV
,
2017
)
Halogen lamp-microwave combination baking of cookies
Öztürk Muti, Serpil
(
2005
)
Effect of different resistant starch sources and wheat bran on dietary fibre content and in vitro glycaemic index values of cookies
Kevser Kahraman
;
Eda Aktas-Akyildiz
;
Öztürk Muti, Serpil
;
Hamit Koksel
(
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
,
2019
)
Production of resistant starch from acid-modified amylotype starches with enhanced functional properties
Öztürk Muti, Serpil
(
ELSEVIER SCI LTD
,
2011
)
Effects of zero-trans interesterified and non-interesterified shortenings and brewer’s spent grain on cookie quality
Öztürk Muti, Serpil
(
2009
)
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Author
Öztürk Muti, Serpil (28)
Mutlu, Selime (4)
Kevser Kahraman (2)
A. Kosemen (1)
Ayar, Ahmet (1)
Cerit, İnci (1)
Demirkol, Omca (1)
Eda Aktas-Akyildiz (1)
Erkovan, Mustafa (1)
Gulcin Serinyel (1)
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Subject
Food Science & Technology (10)
digestibility; functionality; physiological effects; resistant starch (1)
Physics (1)
Polymer Science (1)
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Date Issued
2010 - 2019 (11)
2002 - 2009 (17)
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No (28)