Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Çalişkan Koç, Gülşah"'
Autor:
Süfer, Özge, Tonay, Ayşe Nur, Çelebi, Yasemin, Delikanlı Kıyak, Berrak, Özkan Karabacak, Azime, Çalışkan Koç, Gülşah, Adal, Samiye, Ramniwas, Seema, Rustagi, Sarvesh, Pandiselvam, Ravi
Publikováno v:
In European Polymer Journal 11 December 2024 221
Autor:
Adal, Samiye, Delikanlı Kıyak, Berrak, Çalışkan Koç, Gülşah, Süfer, Özge, Özkan Karabacak, Azime, İnan Çınkır, Nuray, Çelebi, Yasemin, Jeevarathinam, G., Rustagi, Sarvesh, Pandiselvam, R.
Publikováno v:
In Future Foods June 2024 9
Autor:
Delikanlı Kıyak, Berrak, İnan Çınkır, Nuray, Çelebi, Yasemin, Durgut Malçok, Senanur, Çalışkan Koç, Gülşah, Adal, Samiye, Yüksel, Ayşe Nur, Süfer, Özge, Özkan Karabacak, Azime, Ramniwas, Seema, Pandiselvam, R.
Publikováno v:
In Microchemical Journal June 2024 201
Autor:
TEKGÜL, Yeliz1 yeliz.tekgul@adu.edu.tr, ÇALIŞKAN KOÇ, Gülşah2
Publikováno v:
GIDA: The Journal of Food. 2020, Vol. 45 Issue 4, p676-688. 13p.
Akademický článek
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Autor:
YÜKSEL, Hira1 hirayuksel@gmail.com, ÇALIŞKAN KOÇ, Gülşah2 gulsah_caliskan86@hotmail.com, DİRİM, Safiye Nur1 nur.dirim@ege.edu.tr
Publikováno v:
Pamukkale University Journal of Engineering Sciences. 10/15/2019, Vol. 25 Issue 7, p824-833. 10p.
Autor:
Pandiselvam, Ravi, Barut Gök, Sıla, Yüksel, Ayşe Nur, Tekgül, Yeliz, Çalişkan Koç, Gülşah, Kothakota, Anjineyulu
Publikováno v:
Journal of Texture Studies; Oct2022, Vol. 53 Issue 6, p800-808, 9p
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
ÇALIŞKAN KOÇ, Gülşah, ÇABUK, Burcu
Publikováno v:
Volume: 45, Issue: 1 150-160
Gıda
Gıda
The scope of this study is to determine the effect of different drying air temperatures on the drying behavior, effective moisture diffusivity, physical, powder, and functional properties of foam mat dried egg white powder. For this purpose, the egg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::5ae579b034b9b0554675364c262da619
https://dergipark.org.tr/tr/pub/gida/issue/50434/605952
https://dergipark.org.tr/tr/pub/gida/issue/50434/605952
Publikováno v:
Volume: 44, Issue: 5 907-918
Gıda
Gıda
The aim of this study is toinvestigate the production of functional cakes with enriched nutritional valueand flavor with the addition of spinach powder (SP) to the formulation as areplacement for the wheat flour at different ratios. The addition of S
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::f093f4ef3e7072dd09c5bd414127fc12
https://dergipark.org.tr/tr/pub/gida/issue/47909/530334
https://dergipark.org.tr/tr/pub/gida/issue/47909/530334