Redife Aslıhan Ucar

1PUBLICATIONS
3CO-AUTHORS
Food chemistry and food sensory science
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Publications (1)

|Aug 13, 2026
In Situ Effects of 4,6-α- and 4,3-α-Glucanotransferases During Sourdough Fermentation: Assessing Microbial Community Dynamics, Bread Glycemic Index, Staling, and Texture.

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Frequent Collaborators

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Furkan Demirgül

1 joint publications

Ramazan Tolga Niçin

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Ömer Şimşek