YÖKSİS Makale Veritabanı

turpentine bread fatty acids

coffee ultrasound sensory

olive pulp bread fatty acids

cereal product traditional food wheat

Colour pineapple fruit juice razor shear spent hen meat texture WATER-HOLDING CAPACITY TURKEY BREAST SENSORY PROPERTIES

antioxidant activity microbiological quality olive leaf extract sensory properties yoghurt

Fruit juice bread bioactive compounds phenolics sensory

red pepper

nutmeg bread fatty acid mineral