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THE IMPORTANCE AND HEALTH BENEFITS OF WHEY PROTEINS.
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- Journal of Hygienic Engineering & Design, 2023, v. 43, p. 287
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- Article
Probiotic Whey-Based Beverages from Cow, Sheep and Goat Milk: Antioxidant Activity, Culture Viability, Amino Acid Contents.
- Published in:
- Foods, 2023, v. 12, n. 3, p. 610, doi. 10.3390/foods12030610
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- Article
ULTRASON UYGULAMASININ YOĞURT BENZERİ FERMENTE SÜT ÜRÜNÜNDE FARKLI PROBİYOTİK LAKTOBASİL TÜRLERİNİN CANLILIĞI ÜZERİNE ETKİSİ.
- Published in:
- GIDA: The Journal of Food, 2023, v. 48, n. 1, p. 107, doi. 10.15237/gida.GD22100
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- Article
The quality characteristics of probiotic yogurts enriched with carob flour: ultrasonication effects at different production stages.
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- Journal of Food Science & Technology, 2023, v. 60, n. 1, p. 272, doi. 10.1007/s13197-022-05612-z
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- Article
The Influence of Hazelnut Skin Addition on Quality Properties and Antioxidant Activity of Functional Yogurt.
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- Foods, 2021, v. 10, n. 11, p. 2855, doi. 10.3390/foods10112855
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- Article
Helicobacter pylori ENFEKSİYONUNDA PROBİYOTİKLERİN ROLÜ.
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- GIDA: The Journal of Food, 2018, v. 43, n. 6, p. 943, doi. 10.15237/gida.GD18062
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- Article
ULTRASON UYGULAMASININ SÜT ÜRÜNLERİNDE HOMOJENİZASYON, JEL YAPISI, VİSKOZİTE VE SU TUTMA KAPASİTESİ ÜZERİNE ETKİSİ.
- Published in:
- GIDA: The Journal of Food, 2017, v. 42, n. 6, p. 743, doi. 10.15237/gida.GD17062
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- Article
İnsan Sağlığı ve Beslenme Fizyolojisi Açısından Çinkonun Önemi.
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- Academic Food Journal / Akademik GIDA, 2016, v. 14, n. 3, p. 307
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- Article