Arzu Başman

Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours

Arzu Başman, Hamit Köksel, P. K. W. Ng · European Food Research and Technology · 2002 · 130 citations

Food Chemistry, Rheological Properties, Grain Quality +2

Effects of gelatinisation level, gum and transglutaminase on the quality characteristics of rice noodle

Seda Yalçın, Arzu Başman · International Journal of Food Science & Technology · 2008 · 89 citations

Food Chemistry, Nutrition, Quality Characteristics +15

Effects of extrusion variables on the properties of waxy hulless barley extrudates

Hamit Köksel, Gy-Hyung Ryu, Arzu Başman et al. · Food / Nahrung · 2004 · 79 citations

The effects of xanthan and guar gums on staling of gluten‐free rice cakes baked in different ovens

Gülüm Şümnü, Filiz Köksel, Serpil Şahin et al. · International Journal of Food Science & Technology · 2009 · 71 citations · Full text

Food Chemistry, Different Ovens, Health Sciences +10

Improving effect of lyophilization on functional properties of resistant starch preparations formed by acid hydrolysis and heat treatment

Hamit Köksel, Tuğrul M. Masatcioğlu, Kevser Kahraman et al. · Journal of Cereal Science · 2007 · 70 citations

Food Chemistry, Functional Properties, Engineering +10