WoS
🏆 JCR Q1 · JIF 7,1
YÖKSİS Eşleşti
2020 Article 1. Yazar
Influence of hot and cold break tomato powders on survival of probiotic <i>L</i>. <i>paracasei</i> subsp. <i>paracasei</i> F19, texture profile and antioxidative activity in set-type yoghurts
LWT-FOOD SCIENCE AND TECHNOLOGY
·
Cilt 118
·
ISSN 0023-6438
Doç. Dr. TALHA DEMİRCİ
· 6 yazar
WoS
🏆 JCR Q1 · JIF 7,1
YÖKSİS Eşleşti
2018 Article 4. Yazar
Fortification of set-type yoghurts with <i>Elaeagnus</i> <i>angustifolia</i> L<i>.</i> flours: Effects on physicochemical, textural, and microstructural characteristics
LWT-FOOD SCIENCE AND TECHNOLOGY
·
Cilt 90, s. 620-626
·
ISSN 0023-6438
Doç. Dr. TALHA DEMİRCİ
· 6 yazar