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Showing 3 out of a total of 13 results for community: Ziraat Fakültesi.
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The Effect of Loquat Fruit (Eriobotrya japonica) Marmalade Addition and Storage Time on Phsico-Chemical and Sensory Properties of Yogurt
Temiz, Hasan
;
Tarakci, Zekai
;
Karadeniz, Turan
;
Bak, Tuba
(
ANKARA UNIV, FAC AGR-DISKAPI
,
2012
)
Influence of Wild Garlic on Color, Free Fatty Acids, and Chemical and Sensory Properties of Herby Pickled Cheese
Tarakci, Zekai
;
Temiz, Hasan
;
Aykut, Umut
;
Turhan, Sadettin
(
TAYLOR & FRANCIS INC-PHILADELPHIA
,
2011
)
The effect of adding herbs to labneh on physicochemical and organoleptic quality during storage
Tarakci, Zekai
;
Temiz, Hasan
;
Ugur, Atnan
(
WILEY-HOBOKEN
,
2011
)
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Author
Tarakci, Zekai (13)
Temiz, Hasan (6)
Celik, Omer Faruk (2)
Dag, Besir (2)
Ugur, Atnan (2)
Aykut, Umut (1)
Bak, Tuba (1)
Celem, Ersin (1)
Celik, Omer F. (1)
Demirkol, Melike (1)
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Subject
Antioxidant; Drying; Lyophilization; Pomace; Phenolic compound (1)
CHEMICAL-COMPOSITION, YOGURT, COLOR, MILK, MINERALS, CHEESE, SEEDS (1)
colour, Cokelek cheese, microbiological characteristics, proteolysis, ripening (1)
Cooked-curd cheese; Kashar; Ripening; Starter culture; Immersion technique (1)
FRACTIONS, TURKEY, MILK (1)
KEFALOGRAVIERA-TYPE CHEESE; PROTEOLYSIS (1)
Labneh, Herbs, Storage, Minerals, Organoleptic quality (1)
Low-fat; Cheese; Starter culture; Proteolysis; Ripening; Tulum cheese (1)
Pickled-Otlu cheese, Herby cheese, Allium sp, Color values, Free fatty acids (1)
RHEOLOGICAL PROPERTIES, SET YOGURT, COLOR, FORTIFICATION, FIBER (1)
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Date Issued
2018 (4)
2011 (2)
2017 (2)
2010 (1)
2012 (1)
2013 (1)
2016 (1)
2019 (1)
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