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KEFİR ÜRETİMİNDE PEYNİRALTI SUYU KULLANIMI.
- Published in:
- GIDA: The Journal of Food, 2016, v. 41, n. 5, p. 351, doi. 10.15237/gida.GD16030
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- Article
SÜTE FARKLI ISIL İŞLEM UYGULAMALARININ AYRAN KALİTESİNE ETKİSİ.
- Published in:
- GIDA: The Journal of Food, 2010, v. 35, n. 5, p. 355
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- Article
SÜTE FARKLI HOMOJENİZASYON BASINÇLARI UYGULAMANIN AYRAN KALİTESİNE ETKİSİ.
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- GIDA: The Journal of Food, 2010, v. 35, n. 3, p. 189
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- Article
FARKLI İNKÜBASYON SONU ASİTLİĞİNİN AYRAN KALİTESİNE ETKİSİ.
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- GIDA: The Journal of Food, 2010, v. 35, n. 2, p. 113
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- Article
Utilization of Reconstituted Whey Powder and Microbial Transglutaminase in Ayran (Drinking Yogurt) Production.
- Published in:
- Food Technology & Biotechnology, 2022, v. 60, n. 2, p. 253, doi. 10.17113/ftb.60.02.22.7383
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- Article
Volatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening.
- Published in:
- European Food Research & Technology, 2021, v. 247, n. 8, p. 2097, doi. 10.1007/s00217-021-03775-1
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- Article
Temporal microbiota and biochemical profiles during production and ripening of Divle Cave cheese.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, p. 99, doi. 10.1111/1471-0307.12493
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- Article
Farklı Oranlarda Peynir Altı Suyu Kullanımı ile Üretilen Ayranların Bazı Özellikleri.
- Published in:
- Academic Food Journal / Akademik GIDA, 2017, v. 15, n. 3, p. 256, doi. 10.24323/akademik-gida.345261
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- Article