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DİYET LİFİ İLE ZENGİNLEŞTİRİLMİŞ GLUTENSİZ KEK HAMURLARININ YÜKSEK GENLİKLİ SALINIMLI KAYMA ANALİZİ (LAOS) İLE REOLOJİK KARAKTERİZASYONU

Year 2020, Volume: 45 Issue: 2, 356 - 368, 15.01.2020
https://doi.org/10.15237/gida.GD19131

Abstract

Bu çalışmada, pirinç unu ve karabuğday unu ile hazırlanan glutensiz kek hamurlarına diyet lifi kaynağı olarak portakal lifi (PL) ilavesinin hamurun reolojik özellikleri üzerine olan etkileri Yüksek Genlikli Salınımda Kayma (LAOS) yöntemi kullanılarak incelenmiştir. Çalışma kapsamında glutensiz kek örneklerinin bazı kalite özellikleri de (dokusal özellikleri, özgül hacim) belirlenmiştir. Glutensiz kek formülasyonuna diyet lifi kaynağı olarak portakal lifi farklı oranlarda (%0, %4, %8, %12, %16) karabuğday unu yerine ilave edilmiştir. Sonuçlar, glutensiz hamurlara diyet lifi ilave edilmesiyle örneklerin elastik (G') ve viskoz (G") modülüs değerlerinde artış olduğunu göstermiştir. Düşük gerinim değerlerinde örneklerin doğrusal viskoelastik özellik gösterdiği; ancak, uygulanan gerinim genliğinin artmasıyla birlikte reolojik özelliklerin doğrusal olmayan bölgeye giriş yaptığı belirlenmiştir. Glutensiz kek hamurlarının içerdiği diyet lifi oranının artmasıyla keklerin özgül hacim değerleri artmış (P <0.05), sertlik değerleri azalmıştır (P <0.05). 

Supporting Institution

1.Türkiye Bilimsel ve Teknolojik Araştırma Kurumu, 2.Ege Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü

Project Number

1.Proje No: 215O227, 2.Proje No: 15 MÜH 062

Thanks

Bu çalışma Türkiye Bilimsel ve Teknolojik Araştırma Kurumu (TÜBİTAK) [Proje No: 215O227] ve Ege Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü [Proje No: 15 MÜH 062] tarafından desteklenmiştir.

References

  • AACC. (2000). Approved methods of the AACC, 10th ed., St. Paul, MN: American Association of Cereal Chemists (Method 72-10).
  • Al-Sayed, H.M., Ahmed, A.R. (2013). Utilization of watermelon rinds and sharlyn melon peels as a natural source of dietary fiber and antioxidants in cake. Annals of Agricultural Sciences, 58(1), 83–95. https://doi.org/10.1016/j.aoas.2013.01.012.
  • AOAC Official Methods of Analysis. (1998). Method 991.43, total, soluble, and insoluble dietary fiber in foods. Association of Official Analytical Chemists International, Gaithersburg.
  • Arendt, E. K., O’Brien, C.M., Schober, T., Gormley, T.R., Gallagher E. (2002). Development of gluten-free cereal products. Farm and Food, 12, 21–27. http://hdl.handle.net/10197/6892.
  • Bagley, E.B., Dintzis, F.R., Chakrabarti, S. (1998). Experimental and conceptual problems in the rheological characterization of wheat flour doughs. Rheol. Acta 37, 556-565. https://doi.org/10.1007/s003970050142.
  • Bazzano, L. A., He, J., Ogden, L. G., Loria, C. M., Whelton, P. K. (2003). Dietary fibre intake and reduced risk of coronary heart disease in US men and women: the National Health and Nutrition Examination Survey I epidemiologic follow-up study. Archives of Internal Medicine, 163, 1897–1904. https://doi:10.1001/archinte.163.16.1897.
  • Bonafaccia, G., Marocchini, M., Kreft, I. (2003). Composition and technological properties of the flour and bran from common and tartary buckwheat, Food Chemistry, 80: 9-15, https://doi.org/10.1016/S0308-8146(02)00228-5.
  • Choi I., Han O. K., Chun J., Kang C. S., Kim K. H., Kim Y. K., Kim K. J. (2012). Hydration and Pasting Properties of Oat (Avena sativa) Flour. Preventive nutrition and food science, 17(1), 87. doi: 10.3746/pnf.2012.17.1.087.
  • de Moraes Crizel T, Jablonski A, de Oliveira Rios A, Rech R, Flôres SH. (2013). Dietary fiber from orange byproducts as a potential fat replacer. LWT Food Sci Technol 53(1):9–14, https://doi.org/10. 1016/j.lwt.2013.02.002.
  • Demirkesen, I., Mert, B., Sumnu, G., Sahin S. (2010). Rheological properties of gluten-free bread formulations, Journal of Food Engineering, 96: 295-303, https://doi.org/10.1016/j.jfoodeng.2009.08.004.
  • Duvarci O.C., Yazar G., Kokini J.L. (2017). The comparison of LAOS behavior of structured food materials (suspensions, emulsions and elastic networks). Trends in Food Science & Technology, 60, 2–11. https://doi.org/10.1016/j.tifs.2016.08.014.
  • Faivre J., Bonithon-Kopp C. (1999). Diets, fibres and colon cancer. Advances in Experimental Medicine and Biology, 472, 199–206. https://doi.org/10.1007/978-1-4757-3230-6_17.
  • Fasano, A., Berti, I., Gerarduzzi, T., Not, T., Colletti, R. B., Drago, S., Pietzak, M. (2003). Prevalence of celiac disease in at-risk and not-at-risk groups in the United States: a large multicenter study. Archives of internal medicine, 163(3), 286-292, doi:10.1001/archinte.163.3.286.
  • Gelroth J., Ranhotra G. R. (2001). In S. S. Cho, M. L. Dreher (Eds.), Handbook of dietary fibre. New York: Marcel Dekker Inc.
  • Gómez M., Ronda F., Caba1llero P.A., Blanco C.A., Rosell C.M. (2007). Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes, Food Hydrocolloids, 21, 167-173. https://doi.org/10.1016/j.foodhyd.2006.03.012.
  • Gómez M., Ruiz E., Oliete B. (2011). Effect of batter freezing conditions and resting time on cake quality, LWT-Food Science and Technology, 44, 911-916. https://doi.org/10.1016/j.lwt.2010.11.037.
  • Grigelmo-Miguel N., Carreras-Boladeras E., Martin-Belloso O. (1999). Development of high fruit-dietary fiber muffins. Eur Food Res Technol 210(2):123–128. https://doi.org/10.1007/s002170050547.
  • Gularte M. A.,de la Hera E., Gómez M., Rosell C. M. (2012). Effect of different fibers on batter and gluten-free layer cake properties. LWT - Food Science and Technology, 48, 209-214. https://doi.org/10.1016/j.lwt.2012.03.015.
  • Hyun K., Wilhelmb M., Kleinb C.O., Choc K.S., Namd J.G., Ahnd K.H., Leed S.J., Ewoldt R.H., McKinley G.H. (2011). A review of nonlinear oscillatory shear tests: Analysis and application of large amplitude oscillatory shear (LAOS). Progress in Polymer Science, 36, 1697–1753. https://doi.org/10.1016/j.progpolymsci.2011.02.002.
  • Joyner H.S., Meldrum A. (2016). Rheological study of different mashed potato preparations using large amplitude oscillatory shear and confocal microscopy. Journal of Food Engineering, 169, 326-337. https://doi.org/10.1016/j.jfoodeng.2015.08.032.
  • Lario Y., Sendra E., Garcı́ J., Fuentes C., Sayas-Barberá E., Fernández-López J., Perez-Alvarez J.A. (2004). Preparation of high dietary fiber powder from lemon juice by-products. Innovative Food Science & Emerging Technologies, 5(1), 113-117. https://doi.org/10.1016/j.ifset.2003.08.001.
  • Larrauri JA. (1999). New approaches in the preparation of high dietary fibre powders from fruits by-products. Trends Food Sci Technol, 10(1):3–8. https://doi.org/10.1016/S0924-2244(99)00016-3.
  • Lebesi D.M., Tzia C. (2011). Effect of the addition of different dietary fiber and edible cereal bran sources on the baking and sensory characteristics of cupcakes. Food and Bioprocess Technology, 4(5) 710-722. https://doi.org/10.1007/s11947-009-0181-3.
  • Matos M. E., Sanz T., Rosell C.M. (2014). Establishing the function of proteins on rheological and quality properties of rice based gluten free muffins. Food Hydrocolloids, 35, 150-158. https://doi.org/10.1016/j.foodhyd.2013.05.007.
  • Ng S.K., McKinley G.H., Ewoldt R.H. (2011). Large oscillatory shear flow of gluten dough: A model power-law gel. Journal of Rheology, 55, 627-654. https://doi.org/10.1122/1.3570340.
  • Osundahunsi O.F., Fagbemi T.N., Kesselman E., Shimoni E. (2003). Comparison of the physicochemical properties and pasting characteristics of flour and starch from red and white sweet potato cultivars. J Agr Food Chem, 51, 2232-2236. https://doi.org/10.1021/jf0260139.
  • Ptaszek P. (2015). A geometrical interpretation of large amplitude oscillatory shear (LAOS) in application to fresh food foams. Journal of Food Engineering, 146, 53-61. https://doi.org/10.1016/j.jfoodeng.2014.08.022.
  • Roehrig K.L. (1988). The physiological effects of dietary fiber-a review. Topics in Catalysis, 2(1), 1–18. https://doi.org/10.1016/S0268-005X(88)80033-X.
  • Sabanis D., Lebesi D., Tzia C. (2009). Effect of dietary fibre enrichment on selected properties of gluten-free bread. LWT - Food Science and Technology, 42, 1380-1389. https://doi.org/10.1016/j.lwt.2009.03.010.
  • Shevkani K., Kaur A., Kumar S., Singh N. (2015). Cowpea protein isolates: Functional properties and application in gluten-free rice muffins. LWT - Food Science and Technology, 63(2), 927–933. https://doi.org/10.1016/j.lwt.2015.04.058.
  • Sicherer S. H., Sampson H. A. (2014). Food allergy: epidemiology, pathogenesis, diagnosis, and treatment. Journal of Allergy and Clinical Immunology, 133(2), 291-307. https://doi.org/10.1016/j.jaci.2013.11.020.
  • Singh B., Sekhon K. S., Singh N. (1995). Suitability of full fat and defatted rice bran obtained from Indian rice for use in food products. Plant Foods for Human Nutrition, 47(3), 191-200. https://doi.org/10.1007/BF01088327.
  • Steadman KJ, Burgoon MS, Lewis BA, Edwardson SE, Obendorf RL. (2001). Minerals, phytic acid, tannin and rutin in buckwheat seed milling fractions. J Sci Food Agric 81:1094-1100. https://doi.org/10.1002/jsfa.914
  • Thebaudin J. Y., Lefebvre A. C., Harrington M., Bourgeois, C. M. (1997). Dietary fibres: nutritional and technological interest. Trends in Food Science and Technology,8, 41–49. https://doi.org/10.1016/S0924-2244(97)01007-8.
  • Thompson T., Dennis M., Higgins L. A., Lee A. R., Sharrett M. K. (2005). Gluten- free diet survey: are Americans with celiac disease consuming recommended amounts of fibre, iron, calcium and grain foods. Journal of Human Nutrition and Dietetics, 18, 163-169. https://doi.org/10.1111/j.1365-277X.2005.00607.x.
  • Torbica, A., Hadnađev, M. and Hadnađev, T. D. (2012). Rice and buckwheat flour characterisation and its relation to cookie quality, Food Research International, 48(1): 277-283, https://doi.org/10.1016/j.foodres.2012.05.001.
  • Tsatsaragkou K., Papantoniou M., Mandala I. (2015). Rheological, Physical, and Sensory Attributes of Gluten‐Free Rice Cakes Containing Resistant Starch, Journal of food science, 80(2), /doi.org/10.1111/1750-3841.12766.
  • Turabi, E., Sumnu, G., Sahin, S. (2008). Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend, Food Hydrocolloids, 22, https://doi.org/10.1016/j.foodhyd.2006.11.016.
  • Yazar G., Duvarci O., Tavman S., Kokini, J. L. (2017). Non-linear rheological behavior of gluten-free flour doughs and correlations of LAOS parameters with gluten-free bread properties. Journal of Cereal Science, 74, 28–36. https://doi.org/10.1016/j.jcs.2017.01.008

LARGE AMPLITUDE OSCILLATORY SHEAR (LAOS) ANALYSIS OF GLUTEN-FREE CAKE BATTERS: THE EFFECT OF DIETARY FIBER ENRICHMENT

Year 2020, Volume: 45 Issue: 2, 356 - 368, 15.01.2020
https://doi.org/10.15237/gida.GD19131

Abstract

In this study, the effect of orange fiber (dietary fiber source) addition on gluten free batters from rice flour and buckwheat flour rheological properties was investigated by using LAOS method. The effect of different amount dietary fiber on some quality parameters (textural properties, specific volume) of gluten free cakes were also investigated. Gluten-free cake batters were formulated by replacing buckwheat flour with orange fiber at different levels (0%, 4%, 8%, 12% and 16%). Results showed an increase in storage (G') and loss (G") moduli values with the addition of dietary fiber in the gluten free batter. All gluten-free cake batter samples showed linear viscoelastic properties at small strain amplitudes but rheological properties enters the non-linear region by increasing strain amplitude. Increaing the dietary fiber amount caused to increase in specific volume (P <0.05) of gluten free cakes and decrease in hardness value (P <0.05) of cakes. 

Project Number

1.Proje No: 215O227, 2.Proje No: 15 MÜH 062

References

  • AACC. (2000). Approved methods of the AACC, 10th ed., St. Paul, MN: American Association of Cereal Chemists (Method 72-10).
  • Al-Sayed, H.M., Ahmed, A.R. (2013). Utilization of watermelon rinds and sharlyn melon peels as a natural source of dietary fiber and antioxidants in cake. Annals of Agricultural Sciences, 58(1), 83–95. https://doi.org/10.1016/j.aoas.2013.01.012.
  • AOAC Official Methods of Analysis. (1998). Method 991.43, total, soluble, and insoluble dietary fiber in foods. Association of Official Analytical Chemists International, Gaithersburg.
  • Arendt, E. K., O’Brien, C.M., Schober, T., Gormley, T.R., Gallagher E. (2002). Development of gluten-free cereal products. Farm and Food, 12, 21–27. http://hdl.handle.net/10197/6892.
  • Bagley, E.B., Dintzis, F.R., Chakrabarti, S. (1998). Experimental and conceptual problems in the rheological characterization of wheat flour doughs. Rheol. Acta 37, 556-565. https://doi.org/10.1007/s003970050142.
  • Bazzano, L. A., He, J., Ogden, L. G., Loria, C. M., Whelton, P. K. (2003). Dietary fibre intake and reduced risk of coronary heart disease in US men and women: the National Health and Nutrition Examination Survey I epidemiologic follow-up study. Archives of Internal Medicine, 163, 1897–1904. https://doi:10.1001/archinte.163.16.1897.
  • Bonafaccia, G., Marocchini, M., Kreft, I. (2003). Composition and technological properties of the flour and bran from common and tartary buckwheat, Food Chemistry, 80: 9-15, https://doi.org/10.1016/S0308-8146(02)00228-5.
  • Choi I., Han O. K., Chun J., Kang C. S., Kim K. H., Kim Y. K., Kim K. J. (2012). Hydration and Pasting Properties of Oat (Avena sativa) Flour. Preventive nutrition and food science, 17(1), 87. doi: 10.3746/pnf.2012.17.1.087.
  • de Moraes Crizel T, Jablonski A, de Oliveira Rios A, Rech R, Flôres SH. (2013). Dietary fiber from orange byproducts as a potential fat replacer. LWT Food Sci Technol 53(1):9–14, https://doi.org/10. 1016/j.lwt.2013.02.002.
  • Demirkesen, I., Mert, B., Sumnu, G., Sahin S. (2010). Rheological properties of gluten-free bread formulations, Journal of Food Engineering, 96: 295-303, https://doi.org/10.1016/j.jfoodeng.2009.08.004.
  • Duvarci O.C., Yazar G., Kokini J.L. (2017). The comparison of LAOS behavior of structured food materials (suspensions, emulsions and elastic networks). Trends in Food Science & Technology, 60, 2–11. https://doi.org/10.1016/j.tifs.2016.08.014.
  • Faivre J., Bonithon-Kopp C. (1999). Diets, fibres and colon cancer. Advances in Experimental Medicine and Biology, 472, 199–206. https://doi.org/10.1007/978-1-4757-3230-6_17.
  • Fasano, A., Berti, I., Gerarduzzi, T., Not, T., Colletti, R. B., Drago, S., Pietzak, M. (2003). Prevalence of celiac disease in at-risk and not-at-risk groups in the United States: a large multicenter study. Archives of internal medicine, 163(3), 286-292, doi:10.1001/archinte.163.3.286.
  • Gelroth J., Ranhotra G. R. (2001). In S. S. Cho, M. L. Dreher (Eds.), Handbook of dietary fibre. New York: Marcel Dekker Inc.
  • Gómez M., Ronda F., Caba1llero P.A., Blanco C.A., Rosell C.M. (2007). Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes, Food Hydrocolloids, 21, 167-173. https://doi.org/10.1016/j.foodhyd.2006.03.012.
  • Gómez M., Ruiz E., Oliete B. (2011). Effect of batter freezing conditions and resting time on cake quality, LWT-Food Science and Technology, 44, 911-916. https://doi.org/10.1016/j.lwt.2010.11.037.
  • Grigelmo-Miguel N., Carreras-Boladeras E., Martin-Belloso O. (1999). Development of high fruit-dietary fiber muffins. Eur Food Res Technol 210(2):123–128. https://doi.org/10.1007/s002170050547.
  • Gularte M. A.,de la Hera E., Gómez M., Rosell C. M. (2012). Effect of different fibers on batter and gluten-free layer cake properties. LWT - Food Science and Technology, 48, 209-214. https://doi.org/10.1016/j.lwt.2012.03.015.
  • Hyun K., Wilhelmb M., Kleinb C.O., Choc K.S., Namd J.G., Ahnd K.H., Leed S.J., Ewoldt R.H., McKinley G.H. (2011). A review of nonlinear oscillatory shear tests: Analysis and application of large amplitude oscillatory shear (LAOS). Progress in Polymer Science, 36, 1697–1753. https://doi.org/10.1016/j.progpolymsci.2011.02.002.
  • Joyner H.S., Meldrum A. (2016). Rheological study of different mashed potato preparations using large amplitude oscillatory shear and confocal microscopy. Journal of Food Engineering, 169, 326-337. https://doi.org/10.1016/j.jfoodeng.2015.08.032.
  • Lario Y., Sendra E., Garcı́ J., Fuentes C., Sayas-Barberá E., Fernández-López J., Perez-Alvarez J.A. (2004). Preparation of high dietary fiber powder from lemon juice by-products. Innovative Food Science & Emerging Technologies, 5(1), 113-117. https://doi.org/10.1016/j.ifset.2003.08.001.
  • Larrauri JA. (1999). New approaches in the preparation of high dietary fibre powders from fruits by-products. Trends Food Sci Technol, 10(1):3–8. https://doi.org/10.1016/S0924-2244(99)00016-3.
  • Lebesi D.M., Tzia C. (2011). Effect of the addition of different dietary fiber and edible cereal bran sources on the baking and sensory characteristics of cupcakes. Food and Bioprocess Technology, 4(5) 710-722. https://doi.org/10.1007/s11947-009-0181-3.
  • Matos M. E., Sanz T., Rosell C.M. (2014). Establishing the function of proteins on rheological and quality properties of rice based gluten free muffins. Food Hydrocolloids, 35, 150-158. https://doi.org/10.1016/j.foodhyd.2013.05.007.
  • Ng S.K., McKinley G.H., Ewoldt R.H. (2011). Large oscillatory shear flow of gluten dough: A model power-law gel. Journal of Rheology, 55, 627-654. https://doi.org/10.1122/1.3570340.
  • Osundahunsi O.F., Fagbemi T.N., Kesselman E., Shimoni E. (2003). Comparison of the physicochemical properties and pasting characteristics of flour and starch from red and white sweet potato cultivars. J Agr Food Chem, 51, 2232-2236. https://doi.org/10.1021/jf0260139.
  • Ptaszek P. (2015). A geometrical interpretation of large amplitude oscillatory shear (LAOS) in application to fresh food foams. Journal of Food Engineering, 146, 53-61. https://doi.org/10.1016/j.jfoodeng.2014.08.022.
  • Roehrig K.L. (1988). The physiological effects of dietary fiber-a review. Topics in Catalysis, 2(1), 1–18. https://doi.org/10.1016/S0268-005X(88)80033-X.
  • Sabanis D., Lebesi D., Tzia C. (2009). Effect of dietary fibre enrichment on selected properties of gluten-free bread. LWT - Food Science and Technology, 42, 1380-1389. https://doi.org/10.1016/j.lwt.2009.03.010.
  • Shevkani K., Kaur A., Kumar S., Singh N. (2015). Cowpea protein isolates: Functional properties and application in gluten-free rice muffins. LWT - Food Science and Technology, 63(2), 927–933. https://doi.org/10.1016/j.lwt.2015.04.058.
  • Sicherer S. H., Sampson H. A. (2014). Food allergy: epidemiology, pathogenesis, diagnosis, and treatment. Journal of Allergy and Clinical Immunology, 133(2), 291-307. https://doi.org/10.1016/j.jaci.2013.11.020.
  • Singh B., Sekhon K. S., Singh N. (1995). Suitability of full fat and defatted rice bran obtained from Indian rice for use in food products. Plant Foods for Human Nutrition, 47(3), 191-200. https://doi.org/10.1007/BF01088327.
  • Steadman KJ, Burgoon MS, Lewis BA, Edwardson SE, Obendorf RL. (2001). Minerals, phytic acid, tannin and rutin in buckwheat seed milling fractions. J Sci Food Agric 81:1094-1100. https://doi.org/10.1002/jsfa.914
  • Thebaudin J. Y., Lefebvre A. C., Harrington M., Bourgeois, C. M. (1997). Dietary fibres: nutritional and technological interest. Trends in Food Science and Technology,8, 41–49. https://doi.org/10.1016/S0924-2244(97)01007-8.
  • Thompson T., Dennis M., Higgins L. A., Lee A. R., Sharrett M. K. (2005). Gluten- free diet survey: are Americans with celiac disease consuming recommended amounts of fibre, iron, calcium and grain foods. Journal of Human Nutrition and Dietetics, 18, 163-169. https://doi.org/10.1111/j.1365-277X.2005.00607.x.
  • Torbica, A., Hadnađev, M. and Hadnađev, T. D. (2012). Rice and buckwheat flour characterisation and its relation to cookie quality, Food Research International, 48(1): 277-283, https://doi.org/10.1016/j.foodres.2012.05.001.
  • Tsatsaragkou K., Papantoniou M., Mandala I. (2015). Rheological, Physical, and Sensory Attributes of Gluten‐Free Rice Cakes Containing Resistant Starch, Journal of food science, 80(2), /doi.org/10.1111/1750-3841.12766.
  • Turabi, E., Sumnu, G., Sahin, S. (2008). Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend, Food Hydrocolloids, 22, https://doi.org/10.1016/j.foodhyd.2006.11.016.
  • Yazar G., Duvarci O., Tavman S., Kokini, J. L. (2017). Non-linear rheological behavior of gluten-free flour doughs and correlations of LAOS parameters with gluten-free bread properties. Journal of Cereal Science, 74, 28–36. https://doi.org/10.1016/j.jcs.2017.01.008
There are 39 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Seher Kumcuoğlu

Esra Özyiğit This is me 0000-0003-2579-2828

İsmail Eren 0000-0001-9724-2580

Şebnem Tavman 0000-0002-6042-7482

Project Number 1.Proje No: 215O227, 2.Proje No: 15 MÜH 062
Publication Date January 15, 2020
Published in Issue Year 2020 Volume: 45 Issue: 2

Cite

APA Kumcuoğlu, S., Özyiğit, E., Eren, İ., Tavman, Ş. (2020). DİYET LİFİ İLE ZENGİNLEŞTİRİLMİŞ GLUTENSİZ KEK HAMURLARININ YÜKSEK GENLİKLİ SALINIMLI KAYMA ANALİZİ (LAOS) İLE REOLOJİK KARAKTERİZASYONU. Gıda, 45(2), 356-368. https://doi.org/10.15237/gida.GD19131
AMA Kumcuoğlu S, Özyiğit E, Eren İ, Tavman Ş. DİYET LİFİ İLE ZENGİNLEŞTİRİLMİŞ GLUTENSİZ KEK HAMURLARININ YÜKSEK GENLİKLİ SALINIMLI KAYMA ANALİZİ (LAOS) İLE REOLOJİK KARAKTERİZASYONU. The Journal of Food. January 2020;45(2):356-368. doi:10.15237/gida.GD19131
Chicago Kumcuoğlu, Seher, Esra Özyiğit, İsmail Eren, and Şebnem Tavman. “DİYET LİFİ İLE ZENGİNLEŞTİRİLMİŞ GLUTENSİZ KEK HAMURLARININ YÜKSEK GENLİKLİ SALINIMLI KAYMA ANALİZİ (LAOS) İLE REOLOJİK KARAKTERİZASYONU”. Gıda 45, no. 2 (January 2020): 356-68. https://doi.org/10.15237/gida.GD19131.
EndNote Kumcuoğlu S, Özyiğit E, Eren İ, Tavman Ş (January 1, 2020) DİYET LİFİ İLE ZENGİNLEŞTİRİLMİŞ GLUTENSİZ KEK HAMURLARININ YÜKSEK GENLİKLİ SALINIMLI KAYMA ANALİZİ (LAOS) İLE REOLOJİK KARAKTERİZASYONU. Gıda 45 2 356–368.
IEEE S. Kumcuoğlu, E. Özyiğit, İ. Eren, and Ş. Tavman, “DİYET LİFİ İLE ZENGİNLEŞTİRİLMİŞ GLUTENSİZ KEK HAMURLARININ YÜKSEK GENLİKLİ SALINIMLI KAYMA ANALİZİ (LAOS) İLE REOLOJİK KARAKTERİZASYONU”, The Journal of Food, vol. 45, no. 2, pp. 356–368, 2020, doi: 10.15237/gida.GD19131.
ISNAD Kumcuoğlu, Seher et al. “DİYET LİFİ İLE ZENGİNLEŞTİRİLMİŞ GLUTENSİZ KEK HAMURLARININ YÜKSEK GENLİKLİ SALINIMLI KAYMA ANALİZİ (LAOS) İLE REOLOJİK KARAKTERİZASYONU”. Gıda 45/2 (January 2020), 356-368. https://doi.org/10.15237/gida.GD19131.
JAMA Kumcuoğlu S, Özyiğit E, Eren İ, Tavman Ş. DİYET LİFİ İLE ZENGİNLEŞTİRİLMİŞ GLUTENSİZ KEK HAMURLARININ YÜKSEK GENLİKLİ SALINIMLI KAYMA ANALİZİ (LAOS) İLE REOLOJİK KARAKTERİZASYONU. The Journal of Food. 2020;45:356–368.
MLA Kumcuoğlu, Seher et al. “DİYET LİFİ İLE ZENGİNLEŞTİRİLMİŞ GLUTENSİZ KEK HAMURLARININ YÜKSEK GENLİKLİ SALINIMLI KAYMA ANALİZİ (LAOS) İLE REOLOJİK KARAKTERİZASYONU”. Gıda, vol. 45, no. 2, 2020, pp. 356-68, doi:10.15237/gida.GD19131.
Vancouver Kumcuoğlu S, Özyiğit E, Eren İ, Tavman Ş. DİYET LİFİ İLE ZENGİNLEŞTİRİLMİŞ GLUTENSİZ KEK HAMURLARININ YÜKSEK GENLİKLİ SALINIMLI KAYMA ANALİZİ (LAOS) İLE REOLOJİK KARAKTERİZASYONU. The Journal of Food. 2020;45(2):356-68.

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