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Journal of Texture Studies|July 26, 2017
Effects of concentrated and dephytinized wheat bran and rice bran addition on bread propertiesBerrin Özkaya, Burcu Baumgartner, Hazım ÖzkayaJournal of the Science of Food and Agriculture|June 18, 2021
Usability of microfluidized flaxseed as a functional additive in breadİrem Saka, Burcu Baumgartner, Berrin ÖzkayaFood Chemistry|January 3, 2018
Changes in the functional constituents and phytic acid contents of firiks produced from wheats at different maturation stagesBerrin Özkaya, Secil Turksoy, Hazım Özkaya, et al.Pageof 1