M Hikmet Boyacioglu - JoVE Visualize

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International Journal of Food Sciences and Nutrition|December 6, 2011

Bioactive healthy components of bulgurZeynep Tacer Caba, M Hikmet Boyacioglu, Dilek Boyacioglu

Journal of Food Science|October 25, 2025

Functionality of Intermediate Wheatgrass (Thinopyrum intermedium) in Spontaneous Sourdough Fermentation and Bread QualityBrianna Iorga, Valentina Trinetta, M Hikmet Boyacioglu, et al.

Foods (Basel, Switzerland)|May 27, 2023

Investigating the Contribution of Blending on the Dough Rheology of Roller-Milled Hard Red WheatAnu Suprabha Raj, M Hikmet Boyacioglu, Hulya Dogan, et al.

Food Chemistry|April 1, 2014

Evaluating the effects of amylose and Concord grape extract powder substitution on physicochemical properties of wheat flour extrudates produced at different temperaturesZeynep Tacer-Caba, Dilara Nilufer-Erdil, M Hikmet Boyacioglu, et al.

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Showing results (1-10 of 4) with videos related to

Sort By:

Pageof 1

International Journal of Food Sciences and Nutrition|December 6, 2011

Bioactive healthy components of bulgurZeynep Tacer Caba, M Hikmet Boyacioglu, Dilek Boyacioglu

Journal of Food Science|October 25, 2025

Functionality of Intermediate Wheatgrass (Thinopyrum intermedium) in Spontaneous Sourdough Fermentation and Bread QualityBrianna Iorga, Valentina Trinetta, M Hikmet Boyacioglu, et al.

Foods (Basel, Switzerland)|May 27, 2023

Investigating the Contribution of Blending on the Dough Rheology of Roller-Milled Hard Red WheatAnu Suprabha Raj, M Hikmet Boyacioglu, Hulya Dogan, et al.

Food Chemistry|April 1, 2014

Evaluating the effects of amylose and Concord grape extract powder substitution on physicochemical properties of wheat flour extrudates produced at different temperaturesZeynep Tacer-Caba, Dilara Nilufer-Erdil, M Hikmet Boyacioglu, et al.

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