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Fındık Meyvesinin Besinsel İçeriği Üzerine Kısa Bir Perspektif.
- Published in:
- Food Science & Engineering Research, 2024, v. 3, n. 1, p. 100, doi. 10.5281/zenodo.10908319
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- Publication type:
- Article
Üniversiteli Öğrencilerin Tükettikleri Besinler ile Okul Başarı Durumları Arasındaki İlişkinin Araştırılması.
- Published in:
- Food Science & Engineering Research, 2024, v. 3, n. 1, p. 89, doi. 10.5281/zenodo.10908306
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- Publication type:
- Article
Piliç Salam Üretiminde Pirina Yağı Oleojeli Kullanımının Fizikokimyasal, Tekstürel ve Duyusal Özelliklere Etkisi.
- Published in:
- Food Science & Engineering Research, 2024, v. 3, n. 1, p. 79, doi. 10.5281/zenodo.10908293
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- Publication type:
- Article
Investigation of The Effect of Using Whole Wheat Flour and Different Additives in Bread Kadayif on Acrylamide and Hydroxymethyl Furfural (HMF).
- Published in:
- Food Science & Engineering Research, 2024, v. 3, n. 1, p. 68, doi. 10.5281/zenodo.10903321
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- Publication type:
- Article
Investigation of Consumer Reactions Towards Yoghurts Produced by Using Autochthonous Isolates.
- Published in:
- Food Science & Engineering Research, 2024, v. 3, n. 1, p. 59, doi. 10.5281/zenodo.10908265
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- Article