EFFECT OF LAUREL EXTRACT AND COOKING TIME ON QUALITY AND OXIDATIVE STABILITY OF SOUS-VIDE COOKED TURKEY BREAST.
- Published in:
- GIDA: The Journal of Food, 2025, v. 50, n. 2, p. 201, doi. 10.15237/gida.GD25022
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- Publication type:
- Article
Works matching IS 13003070 AND DT 2025 AND VI 50 AND IP 2
Results: 10
1
2
SEBZE VE MEYVE BAZLI YULAFLI BAR ÜRETİMİNİN YANIT YÜZEY YÖNTEMİ İLE OPTİMİZASYONU VE KURUTMA PROSESİNİN MODELLENMESİ.
- Published in:
- GIDA: The Journal of Food, 2025, v. 50, n. 2, p. 284, doi. 10.15237/gida.GD24109
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- Publication type:
- Article
3
FARKLI GLUTENSİZ UN KARIŞIMLARIYLA HAZIRLANMIŞ HAMURLARIN DÜŞÜK (SAOS), ORTA (MAOS) VE YÜKSEK (LAOS) GENLİKLİ SALINIMLI KAYMA ÖZELLİKLERİ.
- Published in:
- GIDA: The Journal of Food, 2025, v. 50, n. 2, p. 178, doi. 10.15237/gida.GD24087
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- Publication type:
- Article
4
EFFECT OF MOISTURE CONTENT ON WHEAT HARDNESS: AN SKCS-BASED STUDY.
- Published in:
- GIDA: The Journal of Food, 2025, v. 50, n. 2, p. 275, doi. 10.15237/gida.GD25034
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- Publication type:
- Article
5
MISIR UNUNUN YAĞ ASİTLERİ BİLEŞİMİ VE FİZİKOKİMYASAL KALİTESİ ÜZERİNE GAMA IŞINLAMANIN ETKİSİ.
- Published in:
- GIDA: The Journal of Food, 2025, v. 50, n. 2, p. 235, doi. 10.15237/gida.GD25021
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- Publication type:
- Article
6
ANTIOXIDANT CAPACITY, PHENOLIC COMPOUND CONTENT, AND MINERAL COMPOSITION OF ETHANOL EXTRACTS FROM SORBUS AUCUPARIA AND SORBUS KUSNETZOVII.
- Published in:
- GIDA: The Journal of Food, 2025, v. 50, n. 2, p. 223, doi. 10.15237/gida.GD24118
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- Publication type:
- Article
7
EFFECT OF DIFFERENT CULTURE MEDIA, INITIAL pH, INCUBATION TEMPERATURE, AND CARBON SOURCES ON GROWTH AND BACTERIOCIN PRODUCTION OF ENTEROCOCCUS MUNDTII YB6.30.
- Published in:
- GIDA: The Journal of Food, 2025, v. 50, n. 2, p. 245, doi. 10.15237/gida.GD25029
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- Publication type:
- Article
8
ENRICHMENT OF ŞEKERPARE DESSERT WITH SPENT COFFEE GROUND: PHYSICOCHEMICAL, NUTRITIONAL, SENSORY AND TEXTURE CHARACTERISTICS.
- Published in:
- GIDA: The Journal of Food, 2025, v. 50, n. 2, p. 260, doi. 10.15237/gida.GD25025
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- Publication type:
- Article
9
A FUNCTIONAL PROPERTY OF A DOMESTIC APPLE ISOLATE: PULCHERRIMIN PRODUCTION BY METSCHNIKOWIA PULCHERRIMA ELM-GS-3 VIA WASTE VALORIZATION.
- Published in:
- GIDA: The Journal of Food, 2025, v. 50, n. 2, p. 167, doi. 10.15237/gida.GD25012
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- Publication type:
- Article
10
ULTRASES İLE MODİFİYE EDİLEN AQUAFABA PROTEİN KONSANTRATININ VEGAN MAYONEZ ÜRETİMİNDE KULLANIMI.
- Published in:
- GIDA: The Journal of Food, 2025, v. 50, n. 2, p. 147, doi. 10.15237/gida.GD24114
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- Publication type:
- Article