DEFİTİNİZE EDİLMİŞ TAHIL KEPEKLERİNİN VE ENZİMLERİN MAKARNANIN FİZİKSEL VE DUYUSAL KALİTESİ ÜZERİNE ETKİLERİ.
- Published in:
- GIDA: The Journal of Food, 2020, v. 45, n. 2, p. 397, doi. 10.15237/gida.GD19140
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- Publication type:
- Article
Works matching IS 13003070 AND DT 2020 AND VI 45 AND IP 2
Results: 18
1
2
EFFECT OF POTATO FLOUR SUBSTITUTE TO WHEAT FLOUR ON THE PHYSICAL QUALITY PROPERTIES OF CUPCAKE.
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- GIDA: The Journal of Food, 2020, v. 45, n. 2, p. 390, doi. 10.15237/gida.GD20018
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- Article
3
PROBİYOTİK VE PREBİYOTİK TÜKETİMİNİN LAKTOZ İNTOLERANSI ÜZERİNE ETKİLERİ.
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- GIDA: The Journal of Food, 2020, v. 45, n. 2, p. 380, doi. 10.15237/gida.GD20016
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- Article
4
DETECTION OF PORK, HORSE OR DONKEY MEAT ADULTERATION IN BEEF-BASED FORMULATIONS BY FOURIER TRANSFORM INFRARED SPECTROSCOPY.
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- GIDA: The Journal of Food, 2020, v. 45, n. 2, p. 369, doi. 10.15237/gida.GD19146
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- Article
5
DİYET LİFİ İLE ZENGİNLEŞTİRİLMİŞ GLUTENSİZ KEK HAMURLARININ YÜKSEK GENLİKLİ SALINIMLI KAYMA ANALİZİ (LAOS) İLE REOLOJİK KARAKTERİZASYONU.
- Published in:
- GIDA: The Journal of Food, 2020, v. 45, n. 2, p. 356, doi. 10.15237/gida.GD19131
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- Article
6
YENİLEBİLİR KAPLAMALARIN TAZE KESİLMİŞ MEYVE VE SEBZELERDE KULLANIMI.
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- GIDA: The Journal of Food, 2020, v. 45, n. 2, p. 340, doi. 10.15237/gida.GD19144
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- Article
7
CHANGES IN PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF TRADITIONALLY PRODUCED TURKISH SUCUK DURING RIPENING AND STORAGE: NATURAL OR SYNTHETIC ADDITIVES?
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- GIDA: The Journal of Food, 2020, v. 45, n. 2, p. 329, doi. 10.15237/gida.GD20013
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- Article
8
İNEK VE KEÇİ SÜTÜ KULLANILARAK ÜRETİLEN PROBİYOTİK FERMENTE SÜT ÜRÜNLERİNİN KARAKTERİSTİK ÖZELLİKLERİ.
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- GIDA: The Journal of Food, 2020, v. 45, n. 2, p. 315, doi. 10.15237/gida.GD19126
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- Article
9
ACI TAT ALGILANMA MEKANİZMASI, SÜT ÜRÜNLERİNDE PEPTİT KAYNAKLI ACILIĞIN GİDERİLMESİ VE GÜNCEL YAKLAŞIMLAR.
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- GIDA: The Journal of Food, 2020, v. 45, n. 2, p. 299, doi. 10.15237/gida.GD19151
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- Article
10
QUALITY CHARACTERISTICS AND ANTIOXIDANT PROPERTIES OF BREAD INCORPORATED BY BLACK CARROT (DAUCUS CAROTA SSP. SATIVUS VAR. ATRORUBENS ALEF) FIBER.
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- GIDA: The Journal of Food, 2020, v. 45, n. 2, p. 290, doi. 10.15237/gida.GD19134
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- Article
11
BİLECİK BALLARININ MELİSSOPALİNOLOJİK VE KİMYASAL ÖZELLİKLERİ AÇISINDAN DEĞERLENDİRİLMESİ.
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- GIDA: The Journal of Food, 2020, v. 45, n. 2, p. 275, doi. 10.15237/gida.GD19107
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- Article
12
SOĞUK KURUTULMUŞ TAVUK ETİ DİLİMLERİNİN BAZI KALİTE ÖZELLİKLERİ.
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- GIDA: The Journal of Food, 2020, v. 45, n. 2, p. 262, doi. 10.15237/gida.GD19135
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- Article
13
KARABUĞDAYIN NEM ADSORPSİYON ÖZELLİKLERİNİN BELİRLENMESİ.
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- GIDA: The Journal of Food, 2020, v. 45, n. 2, p. 253, doi. 10.15237/gida.GD19110
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- Article
14
ÇEŞİTLİ MADEN SULARINDA ANYON VE KATYON MİKTARLARININ BELİRLENMESİ.
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- GIDA: The Journal of Food, 2020, v. 45, n. 2, p. 242, doi. 10.15237/gida.GD19092
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- Article
15
ÇORUM YÖRESİ BALLARININ BAZI KİMYASAL KALİTE PARAMETRELERİNİN DEĞERLENDİRİLMESİ.
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- GIDA: The Journal of Food, 2020, v. 45, n. 2, p. 230, doi. 10.15237/gida.GD19129
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- Article
16
GIDA ATIKLARINDAN AKTİF KARBON ÜRETİMİ VE AKTİF KARBONUN GIDA ENDÜSTRİSİNDE UYGULAMALARI.
- Published in:
- GIDA: The Journal of Food, 2020, v. 45, n. 2, p. 217, doi. 10.15237/gida.GD19127
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- Article
17
AROMA MADDELERİNİN SALINIMINDA ETKİLİ FAKTÖRLER.
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- GIDA: The Journal of Food, 2020, v. 45, n. 2, p. 204, doi. 10.15237/gida.GD19122
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- Article
18
THE EFFECT OF MILK POWDER ADDITION ON THE PROPERTIES OF BREAD QUALITY AND FUNCTIONALITY.
- Published in:
- GIDA: The Journal of Food, 2020, v. 45, n. 2, p. 193, doi. 10.15237/gida.GD19106
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- Article