H.Gürbüz Kotancılar
H.Gürbüz Kotancılar
Verified email at atauni.edu.tr
Title
Cited by
Cited by
Year
Tahıl ve ürünlerinde analitik kalite kontrolü ve laboratuvar uygulama kılavuzu
A Elgün, Z Ertugay, M Certel, HG Kotancılar
Atatürk Üniversitesi Yayın, 245, 2002
872002
Quality and textural behaviour of par‐baked and rebaked cake during prolonged storage
MM Karaoğlu, HG Kotancilar
International journal of food science & technology 44 (1), 93-99, 2009
512009
Effects of utilization of modified starches on the cake quality
MM Karaoğlu, HG Kotancilar, İ Çelik
Starch‐Stärke 53 (3‐4), 162-169, 2001
422001
A comparison of the functional characteristics of wheat stored as grain with wheat stored in spike form
M Murat Karaoğlu, M Aydeniz, HG Kotancilar, KE Gerçelaslan
International journal of food science & technology 45 (1), 38-47, 2010
332010
Microbiological characteristics of part-baked white pan bread during storage
M Murat Karaoglu, H Gürbüz Kotancilar, M Gurses
International Journal of Food Properties 8 (2), 355-365, 2005
312005
Effect of partial baking, storage and rebaking process on the quality of white pan bread
M Murat Karaoğlu, H Gürbüz Kotancilar
International journal of food science & technology 41, 108-114, 2006
292006
The effect of par‐baking and frozen storage time on the quality of cup cake
MM Karaoğlu, HG Kotancilar, KE Gerçekaslan
International journal of food science & technology 43 (10), 1778-1785, 2008
202008
Guide book for analytical quality control and laboratory for cereal and cereal products
A Elgün, Z Ertugay, M Certel, HG Kotancilar
Atatürk Üniv. Agriculture Fac. Publication, 238, 1999
181999
Differences in some physical and chemical properties of wheat grains from different parts within the spike
H Boz, KE Gercekaslan, MM KARAOĞLU, HG KOTANCILAR
Turkish Journal of Agriculture and Forestry 36 (3), 309-316, 2012
162012
The effects of different materials as dough improvers for organic whole wheat bread
H Boz, M Murat Karaoğlu, H Gürbüz Kotancilar, K Emre Gerçekaslan
International journal of food science & technology 45 (7), 1472-1477, 2010
142010
Besinsel lif kaynağı olarak enzime dirençli nişasta
HG Kotancılar, KE Gerçekaslan, MM Karaoğlu, H Boz
Atatürk Üniversitesi Ziraat Fakültesi Dergisi 40 (1), 103-107, 2009
142009
Ekmek Bayatlaması ve Bayatlama Derecesini Ölçmede Kullanılan Yöntemler: I
KE Gerçekaslan, HG Kotancılar, MM Karaoğlu
Gıda 32 (6), 305-315, 2007
142007
Tahıl ürünlerinin sağlığımız açısından önemi
MM Karaoğlu, HG Kotancılar
Atatürk Üniversitesi Ziraat Fakültesi Dergisi 32 (1), 101-108, 2001
142001
TAHIL ÜRÜNLERİNDE ANALİTİK KALİTE KONTROLÜ VE LABORATUAR UYGULAMA KLAVUZU
A Elgün, Z Ertugay, HG Kotancılar, M Certel
132012
Ekmeğin besin değeri ve beslenmedeki önemi
G KOTANCILAR, İ Çelik, Z Ertugay
Atatürk Üniversitesi Ziraat Fakültesi Dergisi 26 (3), 1995
131995
Crumb pasting and staling properties of white and traditional Vakfıkebir breads
HG Kotancilar, KE Gercekaslan, MM KARAOĞLU
Turkish Journal of Agriculture and Forestry 33 (5), 435-443, 2009
92009
Kavut, a traditional Turkish cereal product: production method and some chemical and sensorial properties
MM Karaoǧlu, HG Kotancilar
International journal of food science & technology 41 (3), 233-241, 2006
92006
Doğu Anadolu’da yetiştirilen buğdayların fiziksel kimyasal ve teknolojik özellikleri ile ekmeklik kalitelerinin belirlenmesi
İ Çelik, HG Kotancılar, Z Ertugay
Atatürk Üniversitesi Ziraat Fakültesi Dergisi 27 (4), 562-575, 1996
91996
Tahıl ve Ürünlerinde Analitik Kalite Kontrolü ve Laboratuar Uygulama Kılavuzu.(3. baskı) Atatürk Üniversitesi Yayın No: 867, Ziraat Fakültesi Yayın No: 335, Ders Kitapları …
A Elgün, Z Ertugay, M Certel, HG Kotancılar
Erzurum. s 245, 2002
82002
Farklı bileşimdeki kabartma tozlarının kek kalitesi üzerine etkisi
İ Çelik, HG Kotancılar
Un Mamulleri Dünyası 6 (5-6), 5-13, 1997
71997
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