PERFORMANCE OF EINKORN (Triticum monococcum L.) FLOUR IN THE MANUFACTURE OF TRADITIONAL TURKISH NOODLE.
- Published in:
- GIDA: The Journal of Food, 2019, v. 44, n. 5, p. 932, doi. 10.15237/gida.GD19068
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- Publication type:
- Article
Works matching IS 13003070 AND DT 2019 AND VI 44 AND IP 5
Results: 18
1
2
DETERMINATION OF THE FOAMING AND EMULSIFYING PROPERTIES OF LYOPHILIZED WHOLE QUAIL EGG, EGG YOLK AND EGG WHITE.
- Published in:
- GIDA: The Journal of Food, 2019, v. 44, n. 5, p. 919, doi. 10.15237/gida.GD19113
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- Publication type:
- Article
3
SENSORY AND QUALITY ATTRIBUTES OF CAKE SUPPLEMENTED WITH SPINACH POWDER.
- Published in:
- GIDA: The Journal of Food, 2019, v. 44, n. 5, p. 907, doi. 10.15237/gida.GD19047
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- Publication type:
- Article
4
UN PARTİKÜL BOYUTUNUN EKMEĞİN FİZİKSEL ÖZELLİKLERİ VE RAF ÖMRÜ ÜZERİNE ETKİSİ.
- Published in:
- GIDA: The Journal of Food, 2019, v. 44, n. 5, p. 898, doi. 10.15237/gida.GD19045
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- Publication type:
- Article
5
DETERMINATION OF FE, CU AND ZN CONTENT IN SOME SPICES SOLD WITHOUT PACKAGING IN VAN.
- Published in:
- GIDA: The Journal of Food, 2019, v. 44, n. 5, p. 889, doi. 10.15237/gida.GD19032
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- Publication type:
- Article
6
KARABAŞOTU ÇAYLARINDA KÂFUR MİKTAR TAYİNİ.
- Published in:
- GIDA: The Journal of Food, 2019, v. 44, n. 5, p. 881, doi. 10.15237/gida.GD19091
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- Article
7
FERMENTE SUCUKTAN İZOLE EDİLEN MUNDTİSİN KS ÜRETİCİSİ ENTEROCOCCUS MUADT//YB6.30 SUŞUNUN TEKNOLOJİK ÖZELLİKLERİ VE GÜVENLİK DEĞERLENDİRMESİ.
- Published in:
- GIDA: The Journal of Food, 2019, v. 44, n. 5, p. 866, doi. 10.15237/gida.GD19090
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- Publication type:
- Article
8
PAKETLİ BALLARIN BOTANİK ORİJİN TESPİTİ VE MİKROSKOBİK ANALİZLERİ: ETİKET BİLGİLERİ İLE İÇERİK UYUMLULUĞUNUN KARŞILAŞTIRILMASI.
- Published in:
- GIDA: The Journal of Food, 2019, v. 44, n. 5, p. 861, doi. 10.15237/gida.GD19058
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- Publication type:
- Article
9
EZİNE ESKİ KAŞAR PEYNİRİNİN KARAKTERİSTİK BAZI ÖZELLİKLERİ.
- Published in:
- GIDA: The Journal of Food, 2019, v. 44, n. 5, p. 849, doi. 10.15237/gida.GD19052
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- Publication type:
- Article
10
AGLOMERASYON İŞLEMİNİN YOĞURT TOZUNUN NEM SORPSİYON İZOTERMİ VE TERMODİNAMİK ÖZELLİKLERİ ÜZERİNE ETKİSİ.
- Published in:
- GIDA: The Journal of Food, 2019, v. 44, n. 5, p. 837, doi. 10.15237/gida.GD19100
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- Publication type:
- Article
11
FARKLI İLLERDEN TOPLANAN SIKMA PEYNİRLERİNİN MİKROBİYOLOJİK VE KİMYASAL ÖZELLİKLERİ.
- Published in:
- GIDA: The Journal of Food, 2019, v. 44, n. 5, p. 826, doi. 10.15237/gida.GD19088
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- Publication type:
- Article
12
THE EFFECTS OF MICROENCAPSULATED L. RHAMNOSUSAND STORAGE ON BIOGENIC AMINE AMOUNT OF SUCUK.
- Published in:
- GIDA: The Journal of Food, 2019, v. 44, n. 5, p. 819, doi. 10.15237/gida.GD19064
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- Publication type:
- Article
13
RESVERATROL YÜKLÜ SELÜLOZ ASETAT LİFLERİNİN KARAKTERİZASYONU.
- Published in:
- GIDA: The Journal of Food, 2019, v. 44, n. 5, p. 810, doi. 10.15237/gida.GD19098
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- Publication type:
- Article
14
EFFECT OF SUBSTRATE CONCENTRATION AND SCALE UP ON THE POLYGALACTURONASE PRODUCTION.
- Published in:
- GIDA: The Journal of Food, 2019, v. 44, n. 5, p. 802, doi. 10.15237/gida.GD19054
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- Publication type:
- Article
15
FARKLI TAHIL VE BAKLİYAT UNLARI İLE ÜRETİLEN TARHANALARIN FİZİKOKİMYASAL, REOLOJİK VE DUYUSAL NİTELİKLERİ.
- Published in:
- GIDA: The Journal of Food, 2019, v. 44, n. 5, p. 781, doi. 10.15237/gida.GD19018
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- Publication type:
- Article
16
İNÜLİN İÇERİKLİ JELLY TİPİ YUMUŞAK ŞEKERLEME ÜRETİMİ VE BİLEŞEN OPTİMİZASYONU.
- Published in:
- GIDA: The Journal of Food, 2019, v. 44, n. 5, p. 759, doi. 10.15237/gida.GD19061
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- Publication type:
- Article
17
INVESTIGATION OF PHENOLIC COMPOSITION OF ORGANICALLY-GROWN STRAWBERRY AND BLUEBERRY.
- Published in:
- GIDA: The Journal of Food, 2019, v. 44, n. 5, p. 794, doi. 10.15237/gida.GD19049
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- Publication type:
- Article
18
BAZI TAHIL BENZERİ ÜRÜNLERİ N GLUTENSİZ KEK ÜRETİMİNDE KULLANIMI.
- Published in:
- GIDA: The Journal of Food, 2019, v. 44, n. 5, p. 770, doi. 10.15237/gida.GD19073
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- Publication type:
- Article