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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 3796

0

1

3796

Improvement of Nutritional Properties of Bread
DOI: 10.17097/ataunizfd.496393
CITED 4 FAVORITE 1 TOTAL DOWNLOAD COUNT 4295

4

1

4295

0

1

930

0

1

1052

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 408

0

408

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 520

0

520

1

1052

0

3791

Improvement of Nutritional Properties of Bread
DOI: 10.17097/ataunizfd.496393
FAVORITE 1 TOTAL DOWNLOAD COUNT 4295

1

4295

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 3796

1

3796

0

832

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 520

2

0

520

6

0

2559

Effects of Some Stabilizers on the Textural Properties of Yogurt
DOI: 10.28955/alinterizbd.441313
CITED 1 FAVORITE 0 TOTAL DOWNLOAD COUNT 3791

1

0

3791

Improvement of Nutritional Properties of Bread
DOI: 10.17097/ataunizfd.496393
CITED 4 FAVORITE 1 TOTAL DOWNLOAD COUNT 4295

4

1

4295

5

0

832

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