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A review on microwave baking of foods

Type: Journal Paper

Author : Gülüm Sumnu

Publisher: John Wiley and Sons

Year: 2001

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Effects of Coatings on Fruit Quality of Amasya Apples

Type: Journal Paper

Author : Gülüm Şümnü; Levent Bayındırlı

Publisher: Elsevier Science

Year: 1995

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EFFECTS of SEMPERFRESHTM and JOHNFRESHTM FRUIT COATINGS ON POSTSTORAGE QUALITY of “ANKARA” PEARS

Type: Journal Paper

Author : GÜLÜM. SÜMNÜ; LEVENT. BAYINDIRLI

Year: 1994

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Physical Properties of Foods (Food Science Texts Series)

Type: Ebook

Author : Serpil Sahin; Servet Gulum Sumnu

Year: 2006

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Advances in deep-fat frying of foods

Type: Ebook

Author : Servet Gulum Sumnu; Serpil Sahin

Publisher: CRC Press

Year: 2008

Food Engineering Aspects of Baking Sweet Goods (Contemporary Food Engineering)

Type: Ebook

Author : Servet Gulum Sumnu; Serpil Sahin

Publisher: CRC Press

Year: 2008

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Physicochemical, rheological, and sensory properties of low-fat ice cream designed by double emulsions

Type: Journal Paper

Author : Ezgi Tekin; Serpil Sahin; Gulum Sumnu

Year: 2017

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Production of bread crumbs by infrared-assisted microwave drying

Type: Journal Paper

Author : Suzan Tireki; Gülüm Şumnu; Ali Esin

Year: 2006

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Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes

Type: Journal Paper

Author : Aydogdu, Ayca, Gulum Sumnu, and Serpil Sahin.

Publisher: Springer Nature

Year: 2017

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Microstructure of Gluten-Free Baked Products

Type: Journal Paper

Author : Ilkem Demirkesen Mert; Gulum Sumnu; Serpil Sahin

Year: 2016

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A review on microwave baking of foods

Effects of Coatings on Fruit Quality of Amasya Apples

EFFECTS of SEMPERFRESHTM and JOHNFRESHTM FRUIT COATINGS ON POSTSTORAGE QUALITY of “ANKARA” PEARS

Physical Properties of Foods (Food Science Texts Series)

Advances in deep-fat frying of foods

Food Engineering Aspects of Baking Sweet Goods (Contemporary Food Engineering)

Physicochemical, rheological, and sensory properties of low-fat ice cream designed by double emulsions

Production of bread crumbs by infrared-assisted microwave drying

Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes

Microstructure of Gluten-Free Baked Products

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A review on microwave baking of foods

Effects of Coatings on Fruit Quality of Amasya Apples

EFFECTS of SEMPERFRESHTM and JOHNFRESHTM FRUIT COATINGS ON POSTSTORAGE QUALITY of “ANKARA” PEARS

Physical Properties of Foods (Food Science Texts Series)

Advances in deep-fat frying of foods

Food Engineering Aspects of Baking Sweet Goods (Contemporary Food Engineering)

Physicochemical, rheological, and sensory properties of low-fat ice cream designed by double emulsions

Production of bread crumbs by infrared-assisted microwave drying

Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes

Microstructure of Gluten-Free Baked Products