Browsing by Author "Seker, Ibrahim Tugkan"
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Effect of Grape (Vitis ViniferaL.) Pomace on the Quality, Total Phenolic Content and Anti-Radical Activity of Bread
Hayta, Mehmet; Ozugur, Gamze; Etgu, Hakiye; Seker, Ibrahim Tugkan (WILEY-BLACKWELL, 2014)In this research, anti-radical activity, total phenolic content (TPC), physicochemical, textural and sensory properties of bread supplemented with 2%, 5% and 10% (w/w, flour basis) of grape pomace powder (GPP) have been ... -
Optimization of The Amount of Chickpea Sourdough and Dry Yeast in Wheat Bread Formulation: Evaluation of Physicochemical, Sensory and Antioxidant Properties
Ertop, Muge Hendek; Seker, Ibrahim Tugkan (KARGER, 2018)The aim of this study was to optimize amounts of chickpea sourdough (A) and instant active dry yeast (B) in bread formulation and to evaluate the potential use of chickpea sourdough in bread production by examining various ...