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Valorization of various nut residues grown in Turkiye: Antioxidant, anticholinesterase, antidiabetic, and cytotoxic activities<sup>1</sup>.
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- Food Science & Nutrition, 2024, v. 12, n. 6, p. 4362, doi. 10.1002/fsn3.4103
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- Article
Manufacturing of emulsion type garlic paste: Characterization of rheological properties as affected by lecithin, guar gum, and olive oil using steady, dynamic, and three interval thixotropy tests.
- Published in:
- Journal of Food Process Engineering, 2024, v. 47, n. 1, p. 1, doi. 10.1111/jfpe.14522
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- Article
Incorporation of oleaster (Elaeagnus angustifolia L.) flour into white bread as a source of dietary fibers.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 11, p. 1, doi. 10.1111/jfpp.17050
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- Article
Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten-free Tarhana soup prepared with different concentrations of quinoa flour.
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- Journal of Texture Studies, 2017, v. 48, n. 2, p. 95, doi. 10.1111/jtxs.12214
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- Article