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Arzu Başman

Arzu Başman

Hacettepe University - Ankara / Türkiye
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 60406
Hacettepe Üniversitesi
person_outline Arzu Başman's MOST POPULAR ARTICLES
1-) Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours European Food Research and Technology 215 (5), 419-424, 2002
2-) Effects of gelatinisation level, gum and transglutaminase on the quality characteristics of rice noodle International journal of food science & technology 43 (9), 1637-1644, 2008
3-) Utilization of transglutaminase to increase the level of barley and soy flour incorporation in wheat flour breads Journal of Food Science 68 (8), 2453-2460, 2003
4-) Properties and composition of Turkish flat bread (Bazlama) supplemented with barley flour and wheat bran Cereal chemistry 76 (4), 506-511, 1999
5-) Effects of extrusion variables on the properties of waxy hulless barley extrudates Food/Nahrung 48 (1), 19-24, 2004