Effect of different production methods on quality parameters of Hatay Künefe cheese.
- Published in:
- Journal of Dairy Research, 2023, v. 90, n. 2, p. 200, doi. 10.1017/S0022029923000298
- By:
- Publication type:
- Article
Works by Güzeler, Nuray
Results: 14
1
2
Yoğurt Peyniri Üretiminde Kullanılan Yoğurt Miktarının Peynirin Bazı Özelliklerine Etkisi.
- Published in:
- Journal of Adnan Menderes University, Agricultural Faculty, 2017, v. 14, n. 1, p. 35, doi. 10.25308/aduziraat.291988
- By:
- Publication type:
- Article
3
Texture, colour and sensory properties of non-fat yoghurt as influenced by tara gum or combinations of tara gum with buttermilk powder.
- Published in:
- Dairy / Mljekarstvo, 2020, v. 70, n. 4, p. 313, doi. 10.15567/mljekarstvo.2020.0409
- By:
- Publication type:
- Article
4
Effects of Apricot Fibre on the Physicochemical Characteristics, the Sensory Properties and Bacterial Viability of Nonfat Probiotic Yoghurts.
- Published in:
- Foods, 2019, v. 8, n. 1, p. 33, doi. 10.3390/foods8010033
- By:
- Publication type:
- Article
5
KURUTULMUŞ YOĞURTLAR: KURUT VE KASHK.
- Published in:
- Pamukkale University Journal of Engineering Sciences, 2015, v. 21, n. 9, p. 428, doi. 10.5505/pajes.2015.47048
- By:
- Publication type:
- Article
6
Production and Quality Characteristics of "Doogh".
- Published in:
- Academic Food Journal / Akademik GIDA, 2012, v. 10, n. 4, p. 50
- By:
- Publication type:
- Article
7
Effect of Different Stabilizers, Emulsifiers and Storage Time on Some Properties of Ice Cream.
- Published in:
- Academic Food Journal / Akademik GIDA, 2012, v. 10, n. 2, p. 26
- By:
- Publication type:
- Article
8
Effect of Different Stabilizers, Emulsifiers and Storage Time on Some Properties of Ice Cream.
- Published in:
- Academic Food Journal / Akademik GIDA, 2012, v. 10, n. 2, p. 26
- By:
- Publication type:
- Article
9
Effect of Milk Powder, Maltodextrin and Polydextrose Use on Physical and Sensory Properties of Low Calorie Ice Cream during Storage.
- Published in:
- Academic Food Journal / Akademik GIDA, 2011, p. 6
- By:
- Publication type:
- Article
10
Effects of freeze‐dried black carrot fiber addition on the physicochemical, color, sensory attributes, and mineral contents of ayran.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 12, p. 1, doi. 10.1111/jfpp.17225
- By:
- Publication type:
- Article
11
Cross‐linking duration impacts on Hatay cheeses with microbial transglutaminase enzyme.
- Published in:
- International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 465, doi. 10.1111/1471-0307.13044
- By:
- Publication type:
- Article
12
IMPLICATIONS OF STABILIZERS USED IN BRINE OF SOFT WHITE CHEESE ON THE AROMA PROFILE OF CHEESES.
- Published in:
- GIDA: The Journal of Food, 2023, v. 48, n. 6, p. 1199, doi. 10.15237/gida.GD22050
- By:
- Publication type:
- Article
13
THE PRODUCTION AND QUALITY PROPERTIES OF LIQUID KASHKS.
- Published in:
- GIDA: The Journal of Food, 2013, v. 38, n. 1, p. 1
- By:
- Publication type:
- Article
14
COMPOSITIONAL CHANGES OF SAANEN X KİLİS GOATS' MILK DURING LACTATION.
- Published in:
- GIDA: The Journal of Food, 2010, v. 35, n. 5, p. 325
- By:
- Publication type:
- Article