Hanoglu, Aslihan

Rheological Behavior of Whole Wheat Flour: Role of Cleaning Method, Moisture, and Herbal Additives

Utilization of carob and alternative fats in chocolate spread: effects on texture and rheology

Aquafaba, A recent plant-based additive: Development of techno-functionality, powderization and recent advances in production, utilization and functionality

The effect of different pulp powders incorporation on the instrumental texture and rheological properties of Turkish delight