Browsing Gıda Mühendisliği by Subject

Now showing items 1-9 of 9

Subject
Tarhana, Almond pulp, Antioxidant activity, Total phenolic, Functional properties [1]
Tarhana, Hazelnut pulp, Antioxidant activity, Total phenolics [1]
Tarhana; Cherry laurel; Volatile aromatic compounds; Minor minerals; ICP-MS; GC-MS [1]
Texture; Proteolysis; Lipolysis; Meltability; Pasta filata [1]
Time temperature indicator; Red beetroot; Betalain; Alginate; PVA [1]
TRADITIONAL FERMENTED FOOD; FLOUR-YOGURT MIXTURE; PHENOLIC-ACID COMPOSITION; FUNCTIONAL-PROPERTIES; ANTIOXIDANT ACTIVITY; PRUNUS-LAUROCERASUS; SENSORY QUALITY; CEREAL FOOD; OAT FLOUR; ROEM. [1]
Tulum cheese; packaging material; ripening characteristics [1]
Turkish Kes cheese, trace metal, food pollution, FAAS [1]
TURKISH TOMBUL HAZELNUT, PRE-ROASTING TREATMENTS, FATTY-ACID-COMPOSITION, CHEMICAL-COMPOSITION, VEGETABLE-OILS [1]

Now showing items 1-9 of 9

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