Browsing by Author Kokini, Jozef L.

Showing results 1 to 6 of 6
Issue DateTitleAuthor(s)
1-Dec-2016Effect of mixing on LAOS properties of hard wheat flour doughYazar, Gamze; Çağlar Duvarcı, Özlem; Tavman, Şebnem; Kokini, Jozef L.
Sep-2017LAOS behavior of the two main gluten fractions: Gliadin and gluteninYazar, Gamze; Çağlar Duvarcı, Özlem; Tavman, Şebnem; Kokini, Jozef L.
2019Linear and non-linear rheological properties of foodsDuvarcı, Özlem; Yazar, Gamze; Doğan, Hülya; Kokini, Jozef L.
Mar-2017Non-linear rheological behavior of gluten-free flour doughs and correlations of LAOS parameters with gluten-free bread propertiesYazar, Gamze; Çağlar Duvarcı, Özlem; Tavman, Şebnem; Kokini, Jozef L.
2016Non-linear rheological properties of soft wheat flour dough at different stages of farinograph mixingYazar, Gamze; Duvarcı, Özlem; Tavman, Şebnem; Kokini, Jozef L.
Sep-2017The SAOS, MAOS and LAOS behavior of a concentrated suspension of tomato paste and its prediction using the Bird-Carreau (SAOS) and Giesekus models (MAOS-LAOS)Çağlar Duvarcı, Özlem; Yazar, Gamze; Kokini, Jozef L.