Araştırma Görevlisi
İstinye Üniversitesi
Güzel Sanatlar, Tasarım ve Mimarlık Fakültesi
Gastronomi ve Mutfak Sanatları Programı
Yayın Bul
Kayıt bulundu: 3
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Development and Characterization of Low-Glycemic Couscous Enriched With β-Glucans and Proteins
Surek E.
Food Science and Nutrition, 2026
Transforming Traditional Flatbread (Bazlama) into a Functional Food with Very High Resistant Starch and Low Glycemic Impact
Ozer C.
Foods, 2026
High-beta-glucan and low-glycemic index functional bulgur produced from high-beta-glucan barley
Hazal Tekin-Cakmak Z.
Journal of Functional Foods, 2024
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