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Karamanoğlu Mehmetbey University: Karaman, TR

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Kübra Aktaş

Works (6)

The Quality Assessment of Starch Based Noodles Enriched with Acorn Flour, Cooking Characteristics, Physical, Chemical and Sensorial Properties

Brazilian Archives of Biology and Technology
2024 | Journal article
DOI: 10.1590/1678-4324-2024220582
Contributors: Sevgi Konya; Kübra Aktaş
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Improvement of bread kadayıf formulation with wheat germ and different fermentation methods

Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi
2024-10-23 | Journal article
DOI: 10.28948/ngumuh.1560845
Contributors: Kübra Aktaş; Zeliha Fidan
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The effect of germinated black lentils on cookie quality by applying ultraviolet radiation and ultrasound technology

Journal of Food Science
2024-05 | Journal article
DOI: 10.1111/1750-3841.17002
Contributors: Hacer Levent; Kübra Aktaş
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Assessment the Effects of Psyllium and Hydrocolloids in Gluten-free Noodle

Selcuk Journal of Agricultural and Food Sciences
2024-04-30 | Journal article
DOI: 10.15316/SJAFS.2024.009
Contributors: Kübra Aktaş; Tayyibe Erten
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Nutritional composition and staling properties of gluten‐free bread‐added fermented acorn flour

Food Science & Nutrition
2024-03 | Journal article
DOI: 10.1002/fsn3.3890
Contributors: Ayşe Levent; Kübra Aktaş
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Influence of hot and cold break tomato powders on survival of probiotic L. paracasei subsp. paracasei F19, texture profile and antioxidative activity in set-type yoghurts

LWT
2020-01 | Journal article
DOI: 10.1016/j.lwt.2019.108855
Contributors: Talha Demirci; Durmuş Sert; Kübra Aktaş; Didem Sözeri Atik; Hale İnci Öztürk Negiş; Nihat Akın
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Peer review (1 review for 1 publication/grant)

Review activity for Journal of Food Science and Technology. (1)
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