YÖKSİS Makale Veritabanı

Effect of different levels of pine honey addition on physicochemical, microbiological and sensory properties of set-type yoghurt

Influence of pre-treated bitter orange albedo on the physicochemical, textural and sensory properties of fermented sausages (sucuk)

Influence of pre-treated bitter orange albedo on the physicochemical, textural and sensory properties of fermented sausages (sucuk)

Effect of different levels of grapeseed (Vitis vinifera) oil addition on physicochemical, microbiological and sensory properties of set-ype yoghurt

Monitoring of the physicochemical, microbial, textural, and sensory properties of clean label sucuk produced with natural curing agents during the ripening period

Investigation of Quality and Sensory Evaluations of Wheat Flour Bread with Date Seed Flour Added at Different Concentrations

Grapefruit and pomelo peel extracts as natural antioxidants for improved storage stability of Turkey patties during refrigerated storage

The comparison of lupin milk with soy milk as an alternative egg substitute for cake production

Fiber Enrichment of Sourdough Bread by Inulin Rich Jerusalem artichoke Powder

Black, green, and white tea infusions and powder forms improve oxidative stability of minced beef throughout refrigerated storage