WoS
🏆 JCR Q2 · JIF 3,4
YÖKSİS Eşleşti
2023 Article Son Yazar
The effect of different drying methods on some physico-chemical, functional and protein structure properties of liquid egg white fermented by <i>Lactobacillus rhamnosus</i> GG
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
Cilt 60, s. 2433-2443
·
ISSN 0022-1155
Doç. Dr. KÜBRA ÜNAL
· 3 yazar
WoS
🏆 JCR Q3 · JIF 1
YÖKSİS Eşleşti
2023 Article 1. Yazar
Determination of Quality Characteristics of Sourdough Bread Produced by Isolated Lactic Acid Bacteria and Dephytinized Wheat Bran
BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY
·
Cilt 66
·
ISSN 1516-8913
Doç. Dr. HÜMEYRA ÇETİN BABAOĞLU
· 3 yazar