TARÇIN, KEÇİBOYNUZU VE ZENCEFİL İLE ZENGİNLEŞTİRİLEREK ÜRETİLMİŞ KEÇİ SÜTÜ TOZLARININ ÖZELLİKLERİ.
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- GIDA: The Journal of Food, 2018, v. 43, n. 4, p. 716, doi. 10.15237/gida.GD18046
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- Article
Works matching IS 13003070 AND DT 2018 AND VI 43 AND IP 4
Results: 17
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FONKSİYONEL KAKAO VE KAKAO ÜRÜNLERİ.
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- GIDA: The Journal of Food, 2018, v. 43, n. 4, p. 702, doi. 10.15237/gida.GD18045
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- Article
3
ISIL İŞLEM VE OLGUNLAŞTIRMA SÜRELERİNİN EZİNE PEYNİRİNDE BİYOJEN AMİN OLUŞUMUNA ETKİLERİ.
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- GIDA: The Journal of Food, 2018, v. 43, n. 4, p. 687, doi. 10.15237/gida.GD18043
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- Article
4
AROMATİK BİTKİ VE YAĞLARININ MİNERAL ELEMENT MİKTARLARININ KARŞILAŞTIRILMASI.
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- GIDA: The Journal of Food, 2018, v. 43, n. 4, p. 617, doi. 10.15237/gida.GD18028
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- Article
5
B. CEREUS BİYOFİLMLERİNİN SİTRİK ASİT UYGULAMALARI İLE KONTROLÜ.
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- GIDA: The Journal of Food, 2018, v. 43, n. 4, p. 605, doi. 10.15237/gida.GD18041
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- Article
6
CHARACTERIZATION OF HAZELNUT MILK FERMENTED BY LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS AND STREPTOCOCCUS THERMOPHILUS.
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- GIDA: The Journal of Food, 2018, v. 43, n. 4, p. 677, doi. 10.15237/gida.GD18022
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- Article
7
THE EFFECTS OF CHIA (Salvia hispanica L.) AND QUINOA FLOURS ON THE QUALITY OF RICE FLOUR AND STARCH BASED-CAKES.
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- GIDA: The Journal of Food, 2018, v. 43, n. 4, p. 644, doi. 10.15237/gida.GD18032
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- Article
8
MINERAL COMPOSITION AND SOME QUALITY CHARACTERISTICS OF ICE CREAMS MANUFACTURED WITH THE ADDITION OF BLUEBERRY.
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- GIDA: The Journal of Food, 2018, v. 43, n. 4, p. 635, doi. 10.15237/gida.GD18042
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9
UÇUCU YAĞ İÇEREN KİTOSAN BAZLI FİLMLERİN KARAKTERİZASYONU.
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- GIDA: The Journal of Food, 2018, v. 43, n. 4, p. 624, doi. 10.15237/gida.GD18040
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- Article
10
SOĞUK MASERASYONUN KARALAHNA VE CABERNET SAUVIGNON ŞIRALARININ ANTOSİYANİN VE UÇUCU BİLEŞENLERİ ÜZERİNE ETKİSİ.
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- GIDA: The Journal of Food, 2018, v. 43, n. 4, p. 663, doi. 10.15237/gida.GD18038
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- Article
11
MARİNASYON İŞLEMİ SIRASINDA HAMSİDE (Engraulis encrasicolus L. 1758) MEYDANA GELEN RENK DEĞİŞİMİNİN VE BAZI KİMYASAL PARAMETRELERİN BELİRLENMESİ.
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- GIDA: The Journal of Food, 2018, v. 43, n. 4, p. 655, doi. 10.15237/gida.GD18051
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- Article
12
FARKLI FORM VE ORANLARDA YERFISTIĞI ÜRÜNLERİ KULLANILMASININ TOP KEK KALİTESİNE ETKİSİ.
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- GIDA: The Journal of Food, 2018, v. 43, n. 4, p. 591, doi. 10.15237/gida.GD18027
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- Article
13
TRIBOLOGY OF PEKMEZ (GRAPE MOLASSES)-TAHİN (SESAME PASTE) MIXTURES.
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- GIDA: The Journal of Food, 2018, v. 43, n. 4, p. 582, doi. 10.15237/gida.GD18026
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14
MEYVE SUYU İŞLEMEDE ULTRASES KULLANIMI.
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- GIDA: The Journal of Food, 2018, v. 43, n. 4, p. 569, doi. 10.153237/gida.GD18037
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- Article
15
EFFECT OF CRUDE PECTINASE ON APPLE JUICE QUALITY CHARACTERISTICS BY DESIRABILITY APPROACH.
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- GIDA: The Journal of Food, 2018, v. 43, n. 4, p. 558, doi. 10.15237/gida.GD18024
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16
D VİTAMİNİ İLE ZENGİNLEŞTİRİLMİŞ YOĞURDUN BESİN DEĞERİ VE METABOLİK ETKİLERİ.
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- GIDA: The Journal of Food, 2018, v. 43, n. 4, p. 549, doi. 10.15237/gida.GD18011
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- Article
17
GIDA KAYNAKLI PATOJENLERİN İNHİBİSYONUNDA PROBİYOTİK MİKROORGANİZMALARIN KULLANIMI.
- Published in:
- GIDA: The Journal of Food, 2018, v. 43, n. 4, p. 533, doi. 10.15237/gida.GD17112
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- Article