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Mehmet Murat Karaoğlu Prof. Dr. Atatürk üniversitesi
Publication 10 Review 4 CrossRef Cited 18 TR Dizin Cited 9
10 Publication
4 Review
18 CrossRef Cited
9 TR Dizin Cited

Research Fields

Grain Technology

Institution

Atatürk üniversitesi

Popular Publications

Farklı Depolama Tiplerinin Buğday Biti [Sitophilus granarius L. (Coleoptera: Curculionidae)]’nin Gelişmesi Üzerine Etkisi
Authors: Mehmet Karaoğlu , Mehmet Murat Karaoğlu, Önder Çalmaşur, Önder Çalmaşur
DOI: -
CITED 0 FAVORITE 1 TOTAL DOWNLOAD COUNT 3783

0

1

3783

Improvement of Nutritional Properties of Bread
DOI: 10.17097/ataunizfd.496393
CITED 4 FAVORITE 1 TOTAL DOWNLOAD COUNT 4271

4

1

4271

0

1

922

0

1

1031

Publications

THE EFFECT OF REDUCING THE SUGAR AND FAT CONTENT ON THE PHYSICAL AND SENSORY PROPERTIES OF CUPCAKES
Authors: Mehmet Murat Karaoğlu Karaoğlu , Negin Zabihollahi
Published: 2024 , The Journal of Food
DOI: 10.15237/gida.GD23094
FAVORITE 0 TOTAL DOWNLOAD COUNT 370

0

370

THE EFFECT OF DIFFERENT MALT FLOURS ON RHEOLOGICAL PROPERTIES OF DOUGH
Published: 2022 , The Journal of Food
DOI: 10.15237/gida.GD21123
FAVORITE 0 TOTAL DOWNLOAD COUNT 505

0

505

1

1031

0

3754

Improvement of Nutritional Properties of Bread
DOI: 10.17097/ataunizfd.496393
FAVORITE 1 TOTAL DOWNLOAD COUNT 4271

1

4271

Farklı Depolama Tiplerinin Buğday Biti [Sitophilus granarius L. (Coleoptera: Curculionidae)]’nin Gelişmesi Üzerine Etkisi
Authors: Mehmet Karaoğlu , Mehmet Murat Karaoğlu, Önder Çalmaşur, Önder Çalmaşur
DOI: -
FAVORITE 1 TOTAL DOWNLOAD COUNT 3783

1

3783

0

826

Publications

THE EFFECT OF DIFFERENT MALT FLOURS ON RHEOLOGICAL PROPERTIES OF DOUGH
Published: 2022 , The Journal of Food
DOI: 10.15237/gida.GD21123
CITED 2 FAVORITE 0 TOTAL DOWNLOAD COUNT 505

2

0

505

6

0

2514

Effects of Some Stabilizers on the Textural Properties of Yogurt
DOI: 10.28955/alinterizbd.441313
CITED 1 FAVORITE 0 TOTAL DOWNLOAD COUNT 3754

1

0

3754

Improvement of Nutritional Properties of Bread
DOI: 10.17097/ataunizfd.496393
CITED 4 FAVORITE 1 TOTAL DOWNLOAD COUNT 4271

4

1

4271

5

0

826

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