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Showing 3 out of a total of 53 results for collection: Gıda Mühendisliği.
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Lactobacilli isolates as potential aroma producer starter cultures: Effects on the chemical, physical, microbial, and sensory properties of yogurt
Celik, Omer Faruk
;
Temiz, Hasan
(
ELSEVIER-AMSTERDAM
,
2022
)
Physicochemical and sensory characterization of bread produced from different dough formulations by Kluyveromyces lactis
Akyuz, Guliz
;
Mazi, BG.
(
WILEY-HOBOKEN
,
2020
)
Influence of different soaking and drying treatments on anti-nutritional composition and technological characteristics of red and green lentil (Lens culinaris Medik.) flour
Mazi, BG.
;
Yildiz, Duygu
;
Mazi, Isil Barutcu
(
SPRINGER-NEW YORK
,
2023
)
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Author
Turan, Emre (14)
Tarakci, Zekai (11)
Aksu, Muhammet Irfan (9)
Celik, Omer Faruk (6)
Erdemir, Ebru (5)
Mazi, BG. (5)
Simsek, Atilla (5)
Tuncil, Yunus E. (5)
Celik, Omer F. (4)
Durmus, Yusuf (4)
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Subject
Acetaldehyde, Aroma, Lactic acid bacteria, Rheology, Starter culture, Volatile compounds (1)
Adsorption, Aflatoxins, Bentonite, Charcoal, Hazelnut milk (1)
aging; exercise; microbiome; physical function; stool metabolites (1)
alkaline; salt; enzyme-assisted extraction; SDS-PAGE; sesame seed meal; TD-NMR relaxometry (1)
Antimicrobial; Aroma; Flavor; Lactic acid bacteria (1)
Antinutritional factors, Drying, Lentil flour, Microwave, Ultrasound, Soaking (1)
ANTIOXIDANT ACTIVITY (1)
Antioxidant activity, Functional food, Ice cream, Propolis, Sensory, Texture (1)
Antioxidant activity, microbiology, minerals, phenolics, texture (1)
ANTIOXIDANT ACTIVITY, OXIDATION (1)
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Date Issued
2020 (17)
2021 (14)
2023 (12)
2022 (9)
2024 (1)
Has File(s)
No (53)