Serpil Öztürk

Effects of Brewer's Spent Grain on the Quality and Dietary Fibre Content of Cookies

Serpil Öztürk, Özen Özboy, İsa Cavidoğlu et al. · Journal of the Institute of Brewing · 2002 · 142 citations · Full text

Food Chemistry, Nutrition, Spent Grain +15

Utilization of Mixolab® to predict the suitability of flours in terms of cake quality

Kevser Kahraman, Özge Şakıyan, Serpil Öztürk et al. · European Food Research and Technology · 2007 · 111 citations · Full text

Effect of debranching and heat treatments on formation and functional properties of resistant starch from high-amylose corn starches

Serpil Öztürk, Hamit Köksel, Kevser Kahraman et al. · European Food Research and Technology · 2009 · 104 citations

Food Chemistry, Heat Treatments, High-amylose Corn Starches +5

Predicting the cookie quality of flours by using Mixolab®

Serpil Öztürk, Kevser Kahraman, Bengihan Tiftik et al. · European Food Research and Technology · 2008 · 100 citations

Food Chemistry, Nutrition, Cookie Quality +3

Probiotic properties of ice creams produced with dietary fibres from by‐products of the food industry

Ahmet Ayar, Hatice Sıçramaz, Serpil Öztürk et al. · International Journal of Dairy Technology · 2017 · 86 citations

Nutrition, Dietary Fibres, Dietary Fibre +22