Evaluation of the Impact of Fig (Ficus carica L.) Seed Flour on the Physicochemical, Textural and Sensory Attributes of Gluten-free Muffins by Hülya GÜL, Hande ÖZKAN

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ASSESSMENT OF INDIVIDUAL, BEHAVIORAL, AND ENVIRONMENTAL FACTORS INFLUENCING OVERWEIGHT/ OBESITY DEVELOPMENT IN CHILDREN AGED 10–14 YEARS by Elnaz Karamelikli, Hülya Gül

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GLOBAL EVALUATION OF THE TURKISH PASTA INDUSTRY IN TERMS OF COMPETITIVENESS by Alamettin BAYAV, Hülya GÜL

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BAKERY PRODUCTS CONSUMPTION AND CONSUMERS’ AWARENESS IN URBAN AREAS OF ISPARTA CITY, TURKEY by Hulya GUL, Fidan Merve KART, Mevlut GUL, Metin Göksel AKPINAR

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Development and Quality Evaluation of Gluten-Free Wafer Sheets Enriched with Strawberry Powder for Use in the Production of Gluten-Free Ice Cream Cones by Hülya GÜL, Sultan ACUN, Ayşe Nur KORKMAZ, Ebru POLAT, Nurhan Sonay SAYGILI, Tuğba TÜRKER

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Usage Level of Wheat Varieties and Problems in Agricultural Farms: A Case Study for Burdur and Isparta Province by Hülya Gül, Mevlüt Gül, Sultan Acun, Sinem Türk Aslan, Ayşe Öztürk, Burhan Kara, Zekeriya Akman

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EVALUATION OF THE AWARENESS OF STEM CELL DONATION by Çiğdem Kekik Çınar, Ayşe Emel Önal, Yasemin Oyacı, Hülya Gül, Nilgün Bozbuğa, Fatma Savran Oğuz

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