BİR GIDA KATKISI OLARAK JELATİN: YAPISI, ÖZELLİKLERİ, ÜRETİMİ, KULLANIMI ve KALİTESİ.
- Published in:
- GIDA: The Journal of Food, 2011, v. 36, n. 2, p. 1
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- Publication type:
- Article
Works matching IS 13003070 AND DT 2011 AND VI 36 AND IP 2
Results: 8
1
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SİYAH VE YEŞİL ÇAYIN NEM ADSORPSİYON ÖZELLİKLERİ VE SORPSİYON ISISI.
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- GIDA: The Journal of Food, 2011, v. 36, n. 2, p. 89
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- Article
3
GELENEKSEL DOLAZ PEYNİRİNİN ÜRETİM YÖNTEMİNİN, MİKROBİYAL VE UÇUCU AROMA BİLEŞEN İÇERİKLERİYLE DUYUSAL ÖZELLİKLERİNİN BELİRLENMESİ
- Published in:
- GIDA: The Journal of Food, 2011, v. 36, n. 2, p. 83
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- Publication type:
- Article
4
GIDA ENDÜSTRİSİNDE ULTRASONİK SES DALGALARININ KULLANIMI.
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- GIDA: The Journal of Food, 2011, v. 36, n. 2, p. 1
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- Publication type:
- Article
5
KIZARTMA İŞLEMİ İLE İLGİLİ TOKSİK BİLEŞİKLERİN OLUŞUMU, FİLTRASYON YÖNTEMLERİ ve YASAL DÜZENLEMELER.
- Published in:
- GIDA: The Journal of Food, 2011, v. 36, n. 2, p. 1
- By:
- Publication type:
- Article
6
EFFECTS OF SOME HYDROCOLLOIDS AND SURFACTANT ON THE RHEOLOGICAL PROPERTIES OF HARD WHEAT FLOUR DOUGH BY USING RESPONSE SURFACE METHODOLOGY.
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- GIDA: The Journal of Food, 2011, v. 36, n. 2, p. 77
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- Publication type:
- Article
7
EFFECTS OF COOKING METHODS ON THE PROXIMATE COMPOSITION OF BLACK SEA ANCHOVY (Engraulis encrasicolus, Linnaeus 1758).
- Published in:
- GIDA: The Journal of Food, 2011, v. 36, n. 2, p. 71
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- Publication type:
- Article
8
EFFECT OF LOW-SODIUM SALT UTILIZATION ON SOME CHARACTERISTICS OF GROUND BEEF PATTIES.
- Published in:
- GIDA: The Journal of Food, 2011, v. 36, n. 2, p. 63
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- Publication type:
- Article