Elif Turabi Yolaçaner
Elif Turabi Yolaçaner
Hacettepe University Food Engineering Department
Verified email at hacettepe.edu.tr
Cited by
Cited by
Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend
E Turabi, G Sumnu, S Sahin
Food hydrocolloids 22 (2), 305-312, 2008
Drying of carrots in microwave and halogen lamp–microwave combination ovens
G Sumnu, E Turabi, M Oztop
LWT-Food Science and Technology 38 (5), 549-553, 2005
Quantitative analysis of macro and micro-structure of gluten-free rice cakes containing different types of gums baked in different ovens
E Turabi, G Sumnu, S Sahin
Food hydrocolloids 24 (8), 755-762, 2010
Optimization of baking of rice cakes in infrared–microwave combination oven by response surface methodology
E Turabi, G Sumnu, S Sahin
Food and Bioprocess Technology 1 (1), 64-73, 2008
Investigation of physicochemical properties of breads baked in microwave and infrared-microwave combination ovens during storage
SO Ozkoc, G Sumnu, S Sahin, E Turabi
European Food Research and Technology 228 (6), 883-893, 2009
Dielectric and thermal properties of rice cake formulations containing different gums types
E Turabi, M Regier, G Sumnu, S Sahin, M Rother
International Journal of Food Properties 13 (6), 1199-1206, 2010
Design of gluten free rice cake formulations for baking in infrared-microwave combination oven
E Turabi
Microwave Assisted Baking
S Turabi Y.E., Sumnu, G, Sahin
The Microwave Processing of Foods, 2017
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