Works matching IS 13047582 AND DT 2022 AND VI 20 AND IP 3
Results: 13
Dondurma Üretiminde Kullanılan Alternatif Stabilizerler.
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- Academic Food Journal / Akademik GIDA, 2022, v. 20, n. 3, p. 313, doi. 10.24323/akademik-gida.1187175
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- Article
D-Alluloz Üretim Yöntemleri.
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- Academic Food Journal / Akademik GIDA, 2022, v. 20, n. 3, p. 305, doi. 10.24323/akademik-gida.1187167
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- Article
Spirulina Mikroalginin Besinsel Özellikleri ve Sağlık Üzerine Potansiyel Etkileri.
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- Academic Food Journal / Akademik GIDA, 2022, v. 20, n. 3, p. 296, doi. 10.24323/akademik-gida.1187159
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- Article
Vitaminlerin Nanoenkapsülasyonu ve Nanoenkapsüle Vitaminlerin Sağlık Üzerine Etkileri.
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- Academic Food Journal / Akademik GIDA, 2022, v. 20, n. 3, p. 283, doi. 10.24323/akademik-gida.1187151
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- Article
Hasat Zamanı ve Lokasyona Göre Biberiyenin (Rosmarinus officinalis) Uçucu Yağ Bileşimi.
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- Academic Food Journal / Akademik GIDA, 2022, v. 20, n. 3, p. 274, doi. 10.24323/akademik-gida.1187031
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- Article
Gelincik Çiçeği (Papaver rhoaes L.) Ekstraktından Soğuk Çay Üretimi.
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- Academic Food Journal / Akademik GIDA, 2022, v. 20, n. 3, p. 263, doi. 10.24323/akademik-gida.1187023
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- Article
Farklı Sıcaklık ve Mikrodalga Güçlerinde Kurutulan Elma Dilimlerinin Kurutma Özellikleri.
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- Academic Food Journal / Akademik GIDA, 2022, v. 20, n. 3, p. 253, doi. 10.24323/akademik-gida.1186984
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- Article
Kinoa (Chenopodium quinoa Willd.) Unu ile Zenginleştirilen Muffin Keklerin Bazı Fizikokimyasal ve Duyusal Özellikleri.
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- Academic Food Journal / Akademik GIDA, 2022, v. 20, n. 3, p. 244, doi. 10.24323/akademik-gida.1186935
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- Article
Comparative Effects of Probiotic, Prebiotic, L-Arginine, and Fenugreek on Some Quality Criteria of Fermented Red Meat Pâtè.
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- Academic Food Journal / Akademik GIDA, 2022, v. 20, n. 3, p. 232, doi. 10.24323/akademik-gida.1186928
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- Article
Improvement of Olive Oil Quality with Innovative Olive Cleaning System.
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- Academic Food Journal / Akademik GIDA, 2022, v. 20, n. 3, p. 220, doi. 10.24323/akademik-gida.1186763
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- Article
Isolation of Distinct Lactobacillaceae spp. with Functional Characteristics from Traditional Sourdough Samples.
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- Academic Food Journal / Akademik GIDA, 2022, v. 20, n. 3, p. 211, doi. 10.24323/akademik-gida.1186584
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- Article
Editörden.
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- Academic Food Journal / Akademik GIDA, 2022, v. 20, n. 3, p. VII
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- Article
Acceptability and Shelf-life Testing of Newly Formulated Crab Balls from Blue Swimming Crab (Portunus pelagicus).
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- Academic Food Journal / Akademik GIDA, 2022, v. 20, n. 3, p. 199, doi. 10.24323/akademik-gida.1186575
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- Article