Works matching IS 13003070 AND DT 2020 AND VI 45 AND IP 6
Results: 19
NORMAL, MUMLU (WAXY) VE YÜKSEK AMİLOZLU NİŞASTALAR VE GIDALARDAKİ FONKSİYONEL ÖZELLİKLERİ.
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- GIDA: The Journal of Food, 2020, v. 45, n. 6, p. 1261, doi. 10.15237/gida.GD20117
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- Article
KÖPÜK HELVA ÜRETİM PARAMETRELERİNİN RENK VE YOĞUNLUK ÖZELLİKLERİNE ETKİSİ: TAGUCHİ MATEMATİKSEL MODEL OPTİMİZASYONU.
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- GIDA: The Journal of Food, 2020, v. 45, n. 6, p. 1248, doi. 10.15237/gida.GD20089
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GLUTOMATİK 4+2 SİSTEMİ İLE GLUTEN İNDEKS PARAMETRESİNE YENİ BİR BAKIŞ.
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- GIDA: The Journal of Food, 2020, v. 45, n. 6, p. 1237, doi. 10.15237/gida.GD20110
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KAFEİNSİZ KAHVE BENZERİ İÇECEK ÜRETİMİ İÇİN MAŞ FASULYESİ (Vigna radiata) KULLANIMI.
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- GIDA: The Journal of Food, 2020, v. 45, n. 6, p. 1227, doi. 10.15237/gida.GD20104
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FERMENTE GIDALARIN İNSAN SAĞLIĞI ÜZERİNDEKİ ETKİLERİ.
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- GIDA: The Journal of Food, 2020, v. 45, n. 6, p. 1215, doi. 10.15237/gida.GD20105
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DRYING KINETICS OF REDUCED FAT WHITE CHEESE DRIED BY DIFFERENT METHODS.
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- GIDA: The Journal of Food, 2020, v. 45, n. 6, p. 1201, doi. 10.15237/gida.GD20107
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PEYNİR KÜFÜ OLARAK PENICILLIUM ROQUEFORTI 'NİN TAKSONOMİSİ, MORFOLOJİK, GENETİK VE METABOLİK ÖZELLİKLERİ.
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- GIDA: The Journal of Food, 2020, v. 45, n. 6, p. 1188, doi. 10.15237/gida.GD20091
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GROWTH ABILITY OF BACTERIOCINOGENIC STRAINS IN MILK AND THEIR BACTERIOCIN ACTIVITY AGAINST CHEESE STARTER CULTURES.
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- GIDA: The Journal of Food, 2020, v. 45, n. 6, p. 1175, doi. 10.15237/gida.GD20113
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- Article
ADANA İLİNDE YETİŞTİRİLEN GEMLİK ÇEŞİDİ ZEYTİN MEYVESİNİN KALİTE ÖZELLİKLERİNİN VE AROMA BİLEŞİKLERİNİN BELİRLENMESİ.
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- GIDA: The Journal of Food, 2020, v. 45, n. 6, p. 1163, doi. 10.15237/gida.GD20092
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EVALUATION OF THE EFFECT OF CHITOSAN COATING ON MICROBIOLOGICAL AND OXIDATIVE PROPERTIES OF REFRIGERATED BEEF.
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- GIDA: The Journal of Food, 2020, v. 45, n. 6, p. 1154, doi. 10.15237/gida.GD20080
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KONJUGE LİNOLEİK ASİT İLE ZENGİNLEŞTİRİLMİŞ YAĞIN YAĞSIZ SÜT TOZU VE MALTODEKSTRİN KARIŞIMI İLE MİKROENKAPSÜLASYONU VE MİKROKAPSÜLLERİN KARAKTERİZASYONU
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- GIDA: The Journal of Food, 2020, v. 45, n. 6, p. 1143, doi. 10.15237/gida.GD20111
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MODELING FOAM-MAT DRYING CHARACTERISTICS OF BANANA UNDER MICROWAVE CONDITIONS.
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- GIDA: The Journal of Food, 2020, v. 45, n. 6, p. 1134, doi. 10.15237/gida.GD20088
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FARKLI BOYUTLARDA KİNOA KEPEK UNU KULLANIMININ BİSKÜVİLERİN FİZİKSEL, DUYUSAL VE TEKSTÜREL ÖZELLİKLERİ ÜZERİNE ETKİSİ.
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- GIDA: The Journal of Food, 2020, v. 45, n. 6, p. 1121, doi. 10.15237/gida.GD20098
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SUCUKTAN İZOLE EDİLEN PEDIOCOCCUS SUŞLARININ BAZI TEKNOLOJİK ÖZELLİKLERİNİN BELİRLENMESİ.
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- GIDA: The Journal of Food, 2020, v. 45, n. 6, p. 1109, doi. 10.15237/gida.GD20086
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EFFECT OF TRANSGLUTAMINASE ON QUALITY ATTRIBUTES OF NOODLE ENRICHED WITH GERMINATED MUNG BEAN FLOUR.
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- GIDA: The Journal of Food, 2020, v. 45, n. 6, p. 1097, doi. 10.15237/gida.GD20069
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FARKLI PASTÖRİZASYON KOŞULLARININ BEYAZ PEYNİRİN REOLOJİK, TEKSTÜREL VE DUYUSAL ÖZELLİKLERİNE ETKİSİ.
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- GIDA: The Journal of Food, 2020, v. 45, n. 6, p. 1083, doi. 10.15237/gida.GD20101
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FINDIK ZARI YAĞININ EKSTRAKSİYON PARAMETRELERİNİN OPTİMİZASYONU VE FİZİKOKİMYASAL ÖZELLİKLERİNİN BELİRLENMESİ.
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- GIDA: The Journal of Food, 2020, v. 45, n. 6, p. 1073, doi. 10.15237/gida.GD20094
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AN INVESTIGATION OF THE EFFECT OF CHESTNUT FLOUR ADDITIVE ON THE NUTRITIONAL AND QUALITY PROPERTIES OF NOODLE.
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- GIDA: The Journal of Food, 2020, v. 45, n. 6, p. 1061, doi. 10.15237/gida.GD20083
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GIDA SEÇİM TARZLARINA GÖRE TÜKETİCİLERİN SÜT VE SÜT ÜRÜNLERİ SATIN ALMA DAVRANIŞLARININ İNCELENMESİ: İZMİR İLİ ÖRNEĞİ.
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- GIDA: The Journal of Food, 2020, v. 45, n. 6, p. 1047, doi. 10.15237/gida.GD20060
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