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İNÜLİN İÇERİKLİ JELLY TİPİ YUMUŞAK ŞEKERLEME ÜRETİMİ VE BİLEŞEN OPTİMİZASYONU.
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- GIDA: The Journal of Food, 2019, v. 44, n. 5, p. 759, doi. 10.15237/gida.GD19061
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- Article
ŞEKERLEME TEKNOLOJİSİNDE FONKSİYONEL ÜRÜN ÜRETİMİ.
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- GIDA: The Journal of Food, 2018, v. 43, n. 6, p. 984, doi. 10.15237/gida.GD18088
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- Article
LİYOFİLİZE BAZI MİKROALG TÜRLERİNİN SAKIZ BİLEŞİMİNDE DOĞAL RENKLENDİRİCİ OLARAK KULLANIMI.
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- GIDA: The Journal of Food, 2017, v. 42, n. 6, p. 676, doi. 10.15237/gida.GD17067
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- Article
Using Cold Plasma Technique as an Alternative and Novel Method in Food Processing.
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- Records of Agricultural & Food Chemistry, 2023, v. 3, p. 13, doi. 10.25135/rfac.2023.2nd.KP17
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- Article
Optimization of citrus fiber‐enriched vegan cream cheese alternative and its influence on chemical, physical, and sensory properties.
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- Food Science & Nutrition, 2024, v. 12, n. 8, p. 5872, doi. 10.1002/fsn3.4220
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- Article
Propolis Püskürtülmüş Ambalaj Filmlerin Antibakteriyel Aktiviteleri.
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- Academic Food Journal / Akademik GIDA, 2021, v. 19, n. 1, p. 21, doi. 10.24323/akademik-gida.927633
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- Article