Yazar "Mahmut Doğan" için Cumhuriyet Sosyal Bilimler Meslek Yüksekokulu listeleme
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Development of gluten‑free cake formulations: the role of tapioca & potato starch and quinoa in the rheological, textural and powder fow properties
This study reports the development of new gluten-free (GF) cake formulations with quinoa flour, potato and tapioca starch as an alternative to commercial GF foods. The GF flour was characterised in terms of oil and water ... -
Interfacial rheology and morphology of casein and non-starch polysaccharides mixed layers at oil/water interface
Duygu Aslan Türker; Meryem Göksel Saraç; Mahmut Doğan (Wiley, 2023)This work aims to determine the importance of the interfacial attributes on the emulsion stability of casein and five different non-starch polysaccharides (NSPs) and to compare the interfacial rheological properties at the ...