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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
)
Utilization of Mixolab® to predict the suitability of flours in terms of cake quality
Öztürk Muti, Serpil
(
2008
)
Halogen lamp-microwave combination baking of cookies
Öztürk Muti, Serpil
(
2005
)
Effects of zero-trans interesterified and non-interesterified shortenings and brewer’s spent grain on cookie quality
Öztürk Muti, Serpil
(
2009
)
Emulsion and pasting properties of resistant starch with locust bean gum and their utilization in low fat cookie formulations
Öztürk Muti, Serpil
(
2008
)
Effect of debranching and heat treatments on formation and functional properties of resistant starch from high amylose corn starches
Öztürk Muti, Serpil
(
2009
)
Degradation of organophosphorus pesticides in wheat during cookie processing
Öztürk Muti, Serpil
(
2009
)
Predicting the cookie quality of flours by using Mixolab®
Öztürk Muti, Serpil
(
2008
)
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Author
Öztürk Muti, Serpil (17)
Subject
Food Science & Technology (4)
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Date Issued
2009 (8)
2008 (6)
2002 (1)
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2007 (1)
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