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Saliha Yeşil

Observed names: S. Yeşil, Saliha YEŞİL, Yeşil, Saliha
Observed institution: Karamanoğlu Mehmetbey University
ORCID: 0000-0003-1806-7097
Observed ORCID: 0000-0003-1806-7097
OpenAlex ID: A5102766801
The influence of fermented buckwheat, quinoa and amaranth flour on gluten-free bread quality
2022 · Saliha Yeşil, Hacer Levent · LWT · 71
Physicochemical and sensory quality of gluten‐free cakes supplemented with grape seed, pomegranate seed, poppy seed, flaxseed, and turmeric
2020 · Hacer Levent, Abdulvahit Sayaslan, et al. · Journal of Food Processing and Preservation · 35
The effects of emulsifiers on quality and staling characteristics of gluten‐free bread containing fermented buckwheat, quinoa, and amaranth
2022 · Saliha Yeşil, Hacer Levent · Journal of Food Processing and Preservation · 11
The Effects of Drying Methods on the Quality of Turkish Noodle With Legume Flours
2019 · Hacer LEVENT, Saliha YEŞİL · GIDA / THE JOURNAL OF FOOD · 3
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Enrichment of Gluten-free Cakes with Grape Molasses and Bioactive Rich Ingredients
2021 · Hacer Levent, Abdulvahit Sayaslan, et al. · Brazilian Archives of Biology and Technology · 2
PDF
Fermente edilmiş pseudo-tahılların glutensiz ekmek üretiminde kullanımı: Fiziksel ve tekstürel özellikler üzerine etkileri
2022 · Saliha Yeşil, Hacer Levent · Harran Tarım ve Gıda Bilimleri Dergisi · 1
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Effects of shorts, by-product of milling, on the chemical composition and quality properties of pasta
2021 · K. Aktaş, H. Levent, et al. · Acta Alimentaria
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Works count: 8
Citation count: 123
H-index: 3
I10-index: 3
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