Found: 12
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The Use of Carrot Fiber and Some Gums in the Production of Block-Type Melting Cheese.
- Published in:
- Foods, 2024, v. 13, n. 13, p. 2035, doi. 10.3390/foods13132035
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- Article
Harnessing the Role of Three Lactic Acid Bacteria (LAB) Strains for Type II Sourdough Production and Influence of Sourdoughs on Bread Quality and Maillard Reaction Products.
- Published in:
- Foods, 2024, v. 13, n. 12, p. 1801, doi. 10.3390/foods13121801
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- Article
Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential.
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- Foods, 2024, v. 13, n. 11, p. 1732, doi. 10.3390/foods13111732
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- Article
The Effects of Adding Different Stabilizers in Brine on the Physicochemical, Sensory, Microbiological and Textural Properties of White Cheese.
- Published in:
- Foods, 2019, v. 8, n. 4, p. 133, doi. 10.3390/foods8040133
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- Article
Effect of Thyme and Garlic Aromatic Waters on Microbiological Properties of Raw Milk Cheese.
- Published in:
- Journal of Tekirdag Agricultural Faculty, 2017, v. 14, n. 2, p. 22
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- Article
Effect of yoghurt or yoghurt serum on microbial quality of cig kofte.
- Published in:
- Journal of Food Science & Technology, 2014, v. 51, n. 7, p. 1406, doi. 10.1007/s13197-012-0649-4
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- Article
Microbiological, steady, and dynamic rheological characterization of boza samples: temperature sweep tests and applicability of the Cox-Merz rule.
- Published in:
- Turkish Journal of Agriculture & Forestry, 2014, v. 38, n. 3, p. 377, doi. 10.3906/tar-1304-38
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- Article
ŞEYHÎ'NİN GAZELLERİNE TASAVVUFÎ BAKIŞ.
- Published in:
- Electronic Turkish Studies, 2014, v. 9, n. 3, p. 321, doi. 10.7827/TurkishStudies.6409
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- Article
MAHTUMKULU FİRÂKÎ'NİN ŞİİRLERİNDE MUHTEVÂ.
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- Electronic Turkish Studies, 2013, v. 8, n. 9, p. 911, doi. 10.7827/TurkishStudies.5226
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- Article
FENÂYÎ EHL-İ CENNET EFENDİ, "TECELİYYÂT" ADLI ARAPÇA ESERİ VE TECELLİYYÂT'A HASAN RIZÂYÎ EL- AKSARÂYÎ TARAFINDAN YAPILAN MANZÛM-MENSÛR TÜRKÇE TERCÜME/ŞERH ÜZERİNE.
- Published in:
- Electronic Turkish Studies, 2013, v. 8, n. 4, p. 783
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- Publication type:
- Article
Interaction Between Some Phenolic Compounds and Probiotic Bacterium in Functional Ice Cream Production.
- Published in:
- Food & Bioprocess Technology, 2012, v. 5, n. 8, p. 2964, doi. 10.1007/s11947-011-0611-x
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- Article
SAFRAN İLAVESİNİN SADE DONDURMANIN BAZI ÖZELLİKLERİNE ETKİSİ.
- Published in:
- GIDA: The Journal of Food, 2010, v. 35, n. 1, p. 33
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- Article