Browsing Cumhuriyet Sosyal Bilimler Meslek Yüksekokulu by Author "e91950ed-c819-47c8-b0fe-1aaaf7992ae9"
Now showing items 1-4 of 4
-
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 ... -
Extraction, structural properties, and applications of tara gum
Meryem Göksel Saraç (Elsevier, 2023)Tara gum is a galactomannan polysaccharide in the natural gum group known as Peruvian carob. It is found in nature in the seeds of Caesalpinia spinosa and is extracted from the its endosperm. Its structure consists of ... -
ICONFOOD 2023
Kongremiz 2023 yılında Gıda alanında yapılan araştırmaları içermektedir. -
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 ...