03.08. Department of Food Engineering
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| Issue Date | Title | Author(s) | |
|---|---|---|---|
| 1 | 2020 | Authentication of Turkish olive oils by using detailed pigment profile and spectroscopic techniques | Uncu, Oğuz ; Özen, Banu ; Tokatlı, Figen |
| 2 | 2024 | Development of a yeast-free bread using legume and nut flours in a gluten-free flour: Techno-functional characteristics and sensory evaluation | Tuna, Ayca; Ortiz-Sola, Jordi; Lopez-Mas, Laura; Baser, Filiz; Kallas, Zein; Aguilo-Aguayo, Ingrid; Tokatli, Figen |
| 3 | 2023 | Formulation of gluten-free cookies utilizing chickpea, carob, and hazelnut flours through mixture design | Doğruer, Ilgın; Başer, Filiz; Güleç, Şükrü ; Tokatlı, Figen ; Özen, Banu |
| 4 | 2021 | UV-Vis spectroscopy for the estimation of variety and chemical parameters of olive oils | Jolayemi, Olusola Samuel; Tokatlı, Figen ; Özen, Banu |
| 5 | 2023 | White bean and hazelnuts flours: Application in gluten-free bread | Tuna, Ayça; Cappa, Carola; Tokatlı, Figen ; Alamprese, Cristina |