Hacer LEVENT Assoc. Prof. Dr. KARAMANOĞLU MEHMETBEY ÜNİVERSİTESİ
Publication 6 Review 2 CrossRef Cited 16
6 Publication
2 Review
16 CrossRef Cited
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Following

Research Fields

Food Sciences

Institution

KARAMANOĞLU MEHMETBEY ÜNİVERSİTESİ

Publications

Use of fermented pseudo-cereals in gluten-free bread production: Effects on physical and textural properties
Authors: Saliha YEŞİL, Hacer LEVENT
DOI: 10.29050/harranziraat.1105873
FAVORITE 0 TOTAL DOWNLOAD COUNT 541

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EFFECTS OF DEPYHTINIZED CEREAL BRANS AND ENZYMES ON PHYSICAL AND SENSORY QUALITY OF PASTA
Published: 2020 , The Journal of Food
DOI: 10.15237/gida.GD19140
FAVORITE 0 TOTAL DOWNLOAD COUNT 1097

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THE EFFECTS OF DRYING METHODS ON THE QUALITY OF TURKISH NOODLE WITH LEGUME FLOURS
Authors: Hacer LEVENT , Saliha YEŞİL
Published: 2019 , The Journal of Food
DOI: 10.15237/gida.GD19082
FAVORITE 0 TOTAL DOWNLOAD COUNT 734

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848

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A Traditional Fermented Beverage: Boza
Authors: Hacer LEVENT , Özge ALGAN CAVULDAK
Published: 2017 , Akademik Gıda
DOI: 10.24323/akademik-gida.345273
FAVORITE 0 TOTAL DOWNLOAD COUNT 13951

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Publications

THE EFFECTS OF DRYING METHODS ON THE QUALITY OF TURKISH NOODLE WITH LEGUME FLOURS
Authors: Hacer LEVENT , Saliha YEŞİL
Published: 2019 , The Journal of Food
DOI: 10.15237/gida.GD19082
CITED 2 FAVORITE 0 TOTAL DOWNLOAD COUNT 734

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PERFORMANCE OF EINKORN (Triticum monococcum L.) FLOUR IN THE MANUFACTURE OF TRADITIONAL TURKISH NOODLE
Published: 2019 , The Journal of Food
DOI: 10.15237/gida.GD19068
CITED 2 FAVORITE 0 TOTAL DOWNLOAD COUNT 848

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THE EFFECTS OF CHIA (Salvia hispanica L.) AND QUINOA FLOURS ON THE QUALITY OF RICE FLOUR AND STARCH BASED-CAKES
Published: 2018 , The Journal of Food
DOI: 10.15237/gida.GD18032
CITED 3 FAVORITE 0 TOTAL DOWNLOAD COUNT 1290

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A Traditional Fermented Beverage: Boza
Authors: Hacer LEVENT , Özge ALGAN CAVULDAK
Published: 2017 , Akademik Gıda
DOI: 10.24323/akademik-gida.345273
CITED 9 FAVORITE 0 TOTAL DOWNLOAD COUNT 13951

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