FARKLI KEPEK FRAKSİYONLARININ EKMEK KALİTESİNE ETKİSİ.
- Published in:
- GIDA: The Journal of Food, 2022, v. 47, n. 2, p. 372, doi. 10.15237/gida.GD22019
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- Publication type:
- Article
Works matching IS 13003070 AND DT 2022 AND VI 47 AND IP 2
Results: 17
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GIDALARDA SODYUM AZALTIMI.
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- GIDA: The Journal of Food, 2022, v. 47, n. 2, p. 231, doi. 10.15237/gida.GD21023
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- Article
3
PROTEOMIC VIEW ON GLUTEN STRUCTURE IN DIFFERENT TYPES OF FLOUR AND BREAD SAMPLES BY USING BOTTOM UP PROTEOMICS AND FT-IR SPECTROSCOPY.
- Published in:
- GIDA: The Journal of Food, 2022, v. 47, n. 2, p. 344, doi. 10.15237/gida.GD21155
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- Article
4
DONDURULMUŞ OLARAK SATIŞA SUNULAN HAMSİ BALIĞININ MİKROBİYOLOJİK KRİTER, RADYONÜKLİD AKTİVİTE KONSANTRASYONU VE BAZI KALICI ORGANİK KİRLETİCİ MİKTARLARININ ARAŞTIRILMASI
- Published in:
- GIDA: The Journal of Food, 2022, v. 47, n. 2, p. 359, doi. 10.15237/gida.GD22026
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- Article
5
MERSİNİN (Myrtus communis L.) ANTİOKSİDAN VE ANTİMİKROBİYAL AKTİVİTESİ.
- Published in:
- GIDA: The Journal of Food, 2022, v. 47, n. 2, p. 328, doi. 10.15237/gida.GD21142
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- Article
6
TÜRKİYE'DE TÜKETİME SUNULAN TARÇIN TÜRLERİNİN ANATOMİK İNCELENMESİ VE KUMARİN MİKTARLARININ BELİRLENMESİ.
- Published in:
- GIDA: The Journal of Food, 2022, v. 47, n. 2, p. 310, doi. 10.15237/gida.GD22014
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- Publication type:
- Article
7
FARKLI KAVURMA YÖNTEMLERİNİN LEBLEBİDE ISIL İŞLEM KONTAMİNANTLARININ OLUŞUMUNA ETKİSİ.
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- GIDA: The Journal of Food, 2022, v. 47, n. 2, p. 296, doi. 10.15237/gida.GD21151
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- Publication type:
- Article
8
FONKSİYONEL DONDURMA: ELMA, BAL KABAĞI VE PORTAKAL LİFİ İLE ZENGİNLEŞTİRME.
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- GIDA: The Journal of Food, 2022, v. 47, n. 2, p. 277, doi. 10.15237/gida.GD21152
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- Article
9
POSTBİYOTİKLER VE GIDA ENDÜSTRİSİNDE KULLANIM ALANLARI.
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- GIDA: The Journal of Food, 2022, v. 47, n. 2, p. 252, doi. 10.15237/gida.GD21145
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- Publication type:
- Article
10
COMPARISON OF POLLEN MORPHOLOGIES EXAMINATION OF SOME Rhododendron SPECIES - PLANT SOURCE OF MAD HONEY.
- Published in:
- GIDA: The Journal of Food, 2022, v. 47, n. 2, p. 212, doi. 10.15237/gida.GD21147
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- Article
11
KOLESTEROL DÜŞÜRÜCÜ ETKİLERE SAHİP LACTOBACILLUS SPP. SUŞLARININ PEYNİRDE BAŞLATICI KÜLTÜR OLARAK KULLANIMI.
- Published in:
- GIDA: The Journal of Food, 2022, v. 47, n. 2, p. 266, doi. 10.15237/gida.GD21141
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- Publication type:
- Article
12
COVID-19 HASTALIĞINI ÖNLEMEDE KULLANILAN TAKVİYE EDİCİ GIDALAR VE SAĞLIK ÜZERİNE ETKİLERİ.
- Published in:
- GIDA: The Journal of Food, 2022, v. 47, n. 2, p. 183, doi. 10.15237/gida.GD21146
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- Article
13
BURSA İLİ KIRSAL BÖLGELERİNDEKİ İÇME SUYU AMAÇLI KULLANILAN KUYU SULARININ AĞIR METAL SEVİYELERİNİN BELİRLENMESİ.
- Published in:
- GIDA: The Journal of Food, 2022, v. 47, n. 2, p. 199, doi. 10.15237/gida.GD22012
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- Publication type:
- Article
14
THE EFFECT OF DIFFERENT MALT FLOURS ON RHEOLOGICAL PROPERTIES OF DOUGH.
- Published in:
- GIDA: The Journal of Food, 2022, v. 47, n. 2, p. 220, doi. 10.15237/gida.GD21123
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- Publication type:
- Article
15
ASSESSMENT OF PHYSICOCHEMICAL CHARACTERISTICS, OXIDATIVE, AND THERMAL PROPERTIES OF BUTTERS.
- Published in:
- GIDA: The Journal of Food, 2022, v. 47, n. 2, p. 169, doi. 10.15237/gida.GD21121
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- Article
16
KONSERVE HİNDİ SOSİS ÜRETİMİNDE ISIL İŞLEM VE DEPOLAMA SÜRESİNİN BAZI KALİTE ÖZELLİKLERİ ÜZERİNDEKİ ETKİSİ.
- Published in:
- GIDA: The Journal of Food, 2022, v. 47, n. 2, p. 157, doi. 10.15237/gida.GD21128
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- Article
17
EFFECTS OF DRYING TEMPERATURE AND MICROWAVE POWER ON QUALITY CHARACTERISTICS OF TURKEY BREAST SLICES.
- Published in:
- GIDA: The Journal of Food, 2022, v. 47, n. 2, p. 147, doi. 10.15237/gida.GD21127
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- Publication type:
- Article