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Çam (Pinus spp.) Türlerinin ve Fraksiyonlarının Gıda Takviyesi ve Tıbbi Bitki Olarak Kullanım Olanakları.
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- Journal of the Institute of Science & Technology / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2022, v. 12, n. 1, p. 266, doi. 10.21597/jist.892251
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- Article
Phytic acid content and in-vitro digestibility of several cereal and legume types treated with different processes.
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- Ukrainian Food Journal, 2021, v. 10, n. 3, p. 507, doi. 10.24263/2304-974X-2021-10-3-7
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- Article
Effect of cereals milling on the contents of phytic acid and digestibility of minerals and protein.
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- Ukrainian Food Journal, 2020, v. 9, n. 1, p. 136, doi. 10.24263/2304-974X-2020-9-1-12
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- Article
Kastamonu'da Üretilen Siyez Buğdayının (Triticum monococcum) Bazı Kimyasal ve Fiziksel Özellikleri.
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- Academic Food Journal / Akademik GIDA, 2022, v. 20, n. 1, p. 63, doi. 10.24323/akademik-gida.1097846
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- Article
Gıda Endüstrisi Yan Ürünleri Kullanımıyla Cips Üretimine Yeni Bir Yaklaşım: Zenginleştirilmiş Gluten Cipsi.
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- Academic Food Journal / Akademik GIDA, 2016, v. 14, n. 4, p. 398
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- Article
Optimization of the Level of Chickpea Sourdough and Baking Powder in Cake Formulation by Response Surface Methodology: Effects on Physicochemical, Sensory and Antioxidant Properties.
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- Food Science & Technology Research, 2018, v. 24, n. 4, p. 697, doi. 10.3136/fstr.24.697
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- Article
Optimization of The Amount of Chickpea Sourdough and Dry Yeast in Wheat Bread Formulation: Evaluation of Physicochemical, Sensory and Antioxidant Properties.
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- Food Science & Technology Research, 2018, v. 24, n. 1, p. 45, doi. 10.3136/fstr.24.45
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- Article
Comparison of Physicochemical Attributes of Einkorn Wheat (Triticum monococcum) and Durum Wheat (Triticum durum) and Evaluation of Morphological Properties Using Scanning Electron Microscopy and Image Analysis.
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- Journal of Agricultural Sciences / Tarim Bilimleri Dergisi, 2019, v. 25, n. 1, p. 93, doi. 10.15832/ankutbd.539009
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- Article
Maserasyon, refluks ve ultrasonik destekli ekstraksiyon yöntemleri ile üretilen kestane propolis ekstraktlarının farklı gıda modellerinde kullanımı: Fizikokimyasal, duyusal ve biyoaktif niteliklere etkisi.
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- Food & Health (2602-2834), 2024, v. 10, n. 1, p. 22, doi. 10.3153/FH24003
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- Article
SİYEZ ( Triticum monococcum) VE BUĞDAY (Triticum aestivum) UNU İÇERİKLİ YAŞ TARHANA İLE ÜRETİLEN ÇÖREKLERİN BİYOAKTİF, FİZİKOKİMYASAL, DUYUSAL VE RAF ÖMRÜ KALİTE PARAMETRELERİNİN İNCELENMESİ.
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- GIDA: The Journal of Food, 2023, v. 48, n. 4, p. 698, doi. 10.15237/gida.GD23017
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- Article
SİYEZ KEPEĞİ EKŞİ HAMUR OPTİMİZASYONUNUN EKMEĞİN KALİTE VE BİYOAKTİF NİTELİKLERİ ÜZERİNDEKİ ETKİLERİ.
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- GIDA: The Journal of Food, 2023, v. 48, n. 1, p. 209, doi. 10.15237/gida.GD22121
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- Article
SİYEZ VE EKMEKLİK BUĞDAY KEPEĞİNİN EKŞİ HAMUR ÜRETİMİNDE KULLANIM OLANAĞININ DEĞERLENDİRİLMESİ.
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- GIDA: The Journal of Food, 2021, v. 46, n. 2, p. 396, doi. 10.15237/gida.GD20087
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- Article
THE EFFECT OF MILK POWDER ADDITION ON THE PROPERTIES OF BREAD QUALITY AND FUNCTIONALITY.
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- GIDA: The Journal of Food, 2020, v. 45, n. 2, p. 193, doi. 10.15237/gida.GD19106
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TIBBİ VE AROMATİK BİTKİLERİN KULLANIMI İLE EKMEĞİN FENOLİK MADDE İÇERİĞİNİN ZENGİNLEŞTİRİLMESİ.
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- GIDA: The Journal of Food, 2018, v. 43, n. 2, p. 240, doi. 10.15237/gida.GD17098
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- Article
THE RELATIONS BETWEEN HYDROXYMETHYLFURFURAL CONTENT, ANTIOXIDANT ACTIVITY AND COLORIMETRIC PROPERTIES OF VARIOUS BAKERY PRODUCTS.
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- GIDA: The Journal of Food, 2017, v. 42, n. 6, p. 834, doi. 10.15237/gida.GD17033
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- Article
FARKLI FERMANTASYON VE KURUTMA YÖNTEMLERİYLE ÜRETİLMİŞ TOZ EKŞİ HAMURUN BAZI MİKROBİYOLOJİK NİTELİKLERİ VE EKMEKTEKİ KÜF GELİŞİMİ ÜZERİNE ETKİLERİ
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- GIDA: The Journal of Food, 2017, v. 42, n. 5, p. 609, doi. 10.15237/gida.GD17035
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- Article
EKŞİ HAMUR FERMANTASYONUNUN EKMEĞİN BİYOAKTİF BİLEŞENLERİ VE BİYOYARARLANIMI ÜZERİNDEKİ ETKİLERİ.
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- GIDA: The Journal of Food, 2016, v. 41, n. 2, p. 115, doi. 10.15237/gida.GD15053
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DONDURULMUŞ EKMEK HAMURU VE SON ÜRÜN KALİTESİNİN İYİLEŞTİRİLMESİNDE FORMÜL BİLEŞENLERİNİN ETKİLERİ.
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- GIDA: The Journal of Food, 2012, v. 37, n. 1, p. 55
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- Article
Assessment of nutritional and bioactive properties for gluten‐free tarhana containing various legumes and cereals.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 7, p. 1, doi. 10.1111/jfpp.15606
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- Article
Evaluation of taro [Colocasia Esculenta (L.) Schott] flour as a hydrocolloid on the physicochemical, rheological, and sensorial properties of milk pudding.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 10, p. N.PAG, doi. 10.1111/jfpp.14103
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Comparison of industrial and homemade bulgur produced from einkorn wheat (Triticum monococcum) and durum wheat (Triticum durum): Physicochemical, nutritional and microtextural properties.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 2, p. N.PAG, doi. 10.1111/jfpp.13863
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- Article