Professor, İstinye Üniversitesi, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü, 2019- Continues Professor, Hacettepe Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, 2001 - 2019 Associate Professor, Hacettepe Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, 1993 - 2001 Assistant Professor, Hacettepe Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, 1990 - 1993 Doctorate, The UniversityOf Manitoba, F, Canada 1986 - 1990
Araştırma Alanları
- Food Engineering
- Food Science and Technology
Çalışma Alanları
- Mühendislik Temel Alanı
- Gıda Bilimleri ve Mühendisliği
- Tahıl Teknolojisi
- Gıda Kimyası
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- Resistant Starch as a Functional Ingredient in Foods, 2017
- Resistant Starch as a Functional Ingredient in Foods, 2017
- Resistant Starch as a Functional Ingredient in Foods, 2017
- Resistant Starch as a Functional Ingredient in Foods, 2017
- Resistant Starch as a Functional Ingredient in Foods, 2017
- Resistant Starch as a Functional Ingredient in Foods, 2017
- Resistant Starch as a Functional Ingredient in Foods, 2017
- Resistant Starch as a Functional Ingredient in Foods, 2017
- Resistant Starch as a Functional Ingredient in Foods, 2017
- Resistant Starch as a Functional Ingredient in Foods, 2017
- Resistant Starch as a Functional Ingredient in Foods, 2017
- Resistant Starch as a Functional Ingredient in Foods, 2017
- Resistant Starch as a Functional Ingredient in Foods, 2017
- Resistant Starch as a Functional Ingredient in Foods, 2017
- Resistant Starch as a Functional Ingredient in Foods, 2017
- Resistant Starch as a Functional Ingredient in Foods, 2017
- Resistant Starch as a Functional Ingredient in Foods, 2017
- Resistant Starch as a Functional Ingredient in Foods, 2017
- Resistant Starch as a Functional Ingredient in Foods, 2017
- Resistant Starch as a Functional Ingredient in Foods, 2017
- Resistant Starch as a Functional Ingredient in Foods, 2017
- Resistant Starch as a Functional Ingredient in Foods, 2017
- Resistant Starch as a Functional Ingredient in Foods, 2017
- Resistant Starch as a Functional Ingredient in Foods, 2017
- Resistant Starch as a Functional Ingredient in Foods, 2017
- Resistant Starch as a Functional Ingredient in Foods, 2017
- Resistant Starch as a Functional Ingredient in Foods, 2017
- Resistant Starch as a Functional Ingredient in Foods, 2017
- Resistant Starch as a Functional Ingredient in Foods, 2017
- Resistant Starch as a Functional Ingredient in Foods, 2017
- Harald Perten Award, 2016