KEÇİ VE KOYUN SÜTLERİNİN KİMYASAL BİLEŞİMLERİ.
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- GIDA: The Journal of Food, 2015, v. 40, n. 6, p. 1, doi. 10.15237/gida.GD15026
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- Publication type:
- Article
Works matching IS 13003070 AND DT 2015 AND VI 40 AND IP 6
Results: 8
1
2
TAHILLARDA ARABİNOKSİLANLAR.
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- GIDA: The Journal of Food, 2015, v. 40, n. 6, p. 1, doi. 10.15237/gida.GD15019
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- Publication type:
- Article
3
HALOFILIK LAKTIK ASİT BAKTERİLERİ VE GIDA SANAYİSİNDE KULLANIM ALANLARI.
- Published in:
- GIDA: The Journal of Food, 2015, v. 40, n. 6, p. 1, doi. 10.15237/gida.GD15018
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- Publication type:
- Article
4
VAN OTLU PEYNİRİNİN ÜRETİMİ ve MİNERAL MADDE İÇERİĞİ.
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- GIDA: The Journal of Food, 2015, v. 40, n. 6, p. 1, doi. 10.15237/gida.GD15024
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- Publication type:
- Article
5
GLUTENSİZ EKMEK KARIŞIMLARIN KALİTE VE BİLEŞENLER YÖNÜNDEN DEĞERLENDİRİLMESİ.
- Published in:
- GIDA: The Journal of Food, 2015, v. 40, n. 6, p. 1, doi. 10.15237/gida.GD15023
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- Publication type:
- Article
6
KEÇİBOYNUZU MEYVESİNDEN SUDA ÇÖZÜNÜR KURU MADDE ÖZÜTLENMESİ ÜZERİNE MEYVENİN SU TUTMA KAPASİTESİ İLE ÖZÜTLEME KOŞULLARININ ETKİSİ.
- Published in:
- GIDA: The Journal of Food, 2015, v. 40, n. 6, p. 1, doi. 10.15237/gida.GD15022
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- Publication type:
- Article
7
MINERAL ELEMENTS OF WHITE, GREY, YELLOW AND PINK OYSTER MUSHROOMS (HIGHER BASIDIOMYCETES).
- Published in:
- GIDA: The Journal of Food, 2015, v. 40, n. 6, p. 1, doi. 10.15237/gida.GD15039
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- Publication type:
- Article
8
CHANGES IN TURBIDITY, TOTAL PHENOLIC AND ANTHOCYANIN CONTENTS OF CLEAR RED GRAPE JUICE DURING PROCESSING.
- Published in:
- GIDA: The Journal of Food, 2015, v. 40, n. 6, p. 311, doi. 10.15237/gida.GD15029
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- Publication type:
- Article