YÖKSİS Makale Veritabanı

Pyrolysis of black cumin seed cake in a fixed bed reactor

The effect of different levels of sunflower head pith addition on the properties of model system emulsions prepared from fresh and frozen beef

The effect of different levels of sunflower head pith addition on the properties of model system emulsions prepared from fresh and frozen beef

EFFECTS OF DIFFERENT PEKMEZ FRUIT MOLASSES TYPES USED AS A NATURAL SUGAR SOURCE ON THE BATTER RHEOLOGY AND PHYSICAL PROPERTIES OF CAKES

PEKMEZ‐DAIRY DESSERTS FORTIFIED WITH SPRAY‐DRIED DAIRY POWDERS: EFFECTS OF THE INTERACTION BETWEEN SKIM MILK POWDER, YOGHURT POWDER AND BUTTERMILK POWDER BY A MIXTURE DESIGN APPROACH

Rheological And Sensory Properties of Spray Dried Pekmez Mixtures With Wheat Starch Gum

Preparation of Fucoidan Chitosan Hydrogel and Its Application as Burn Healing Accelerator on Rabbits

Characteristics of Meat Emulsion Systems as Influenced By Different Levels of Lemon Albedo

Characteristics of meat emulsion systems as influenced by different levels of lemon albedo

Some physical chemical and rheological properties of sweet sorghum Sorghum bicolor L Moench pekmez molasses

Rheological Characteristics of Juniperus drupiacea Fruit Juice pekmez Concentrated by Boiling

Characteristics of meat emulsion systems as influenced by different levels of lemon albedo

Rheological Characteristics of Juniperus drupacea Fruit Juice pekmez Concentrated by Boiling

Preparation of Fucoidan Chitosan Hydrogel and Its Application as Burn Healing Accelerator on Rabbits

Preparation of Fucoidan Chitosan Hydrogel and Its Application as Burn Healing Accelerator on Rabbits

Production of yogurt ice cream at differet acidit