Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Özgören, Ezgi"'
Autor:
Özgören, Ezgi1, Yapar, Aydın1 ezgio@pau.edu.tr
Publikováno v:
Academic Food Journal / Akademik GIDA. tem-eyl2022, Vol. 20 Issue 3, p244-252. 9p.
Publikováno v:
Volume: 28, Issue: 7 1051-1061
Pamukkale University Journal of Engineering Sciences
Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi
Pamukkale University Journal of Engineering Sciences
Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi
In this study, the chemical, physical and sensory properties of muffin cakes produced with 100% white wheat flour (WWF), 100% whole grain einkorn flour (EF), a 50/50 blend of whole grain einkorn flour/whole grain wheat flour (E-WGWF), and 100% whole
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::925667c5b18be6be1ca43825fa5b7106
https://doi.org/10.5505/pajes.2022.49107
https://doi.org/10.5505/pajes.2022.49107
Autor:
ÖZGÖREN, Ezgi, IŞIK, Fatma
Publikováno v:
Food & Health (2602-2834); 2023, Vol. 9 Issue 2, p148-159, 12p
Autor:
Özgören, Ezgi, Yapar, Aydın
In this study, quality properties of six pasta samples, prepared by substituting semolina with smoked trout fillet powder (STFP), were investigated. The addition of STFP to the pasta formulation resulted in an increase in protein, fat and ash content
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::47baf8a1aa36d72651e575b98698014d
Autor:
Özgören, Ezgi
Bu çalışmada bileşimine farklı oranlarda (%5, 10, 15, 20, 25) işlem görmemiş toz haldeki balık eti (İTBE) ve tütsülenmiş toz haldeki balık eti (TTBE) ilave edilerek üretilen makarnaların kimyasal, fiziksel, mikrobiyolojik, pişirme ve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10208::f46d6006c654dff087e1484d785d4acc
https://acikbilim.yok.gov.tr/handle/20.500.12812/239335
https://acikbilim.yok.gov.tr/handle/20.500.12812/239335
Autor:
Özgören, Ezgi1, Kemal Seçkin, A.2 kemal.seckin@btu.edu.tr
Publikováno v:
Dairy / Mljekarstvo. 2016, Vol. 66 Issue 2, p154-159. 6p.
Autor:
Özgören, Ezgi, Kemal Seçkin, A.
Publikováno v:
Mljekarstvo, Vol 66, Iss 2, Pp 154-159 (2016)
In this study, a total of 100 mouldy cheese samples were collected from randomly selected markets from 5 different cities of Turkey during October and November. Samples were analyzed for aflatoxin M1 by using enzyme linked immunosorbent assay (ELISA)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::dc236e3fabd21ac4be13000520bc6c17
http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=228076
http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=228076
Bu çalışmada farklı oranlarda chia tohumu kullanılarak üretilen galetaların bazı kimyasal ve fiziksel özelliklerindemeydana gelen değişimler araştırılmıştır. Galeta örnekleri chia tohumu ilave edilmeyen (kontrol), %5 ve %10 oranınd
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::6539e075afa2e7f41d0cb76967b146d0
Akademický článek
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Autor:
Özgören, Ezgi Nil
Bu çalışmada Risâle-i Beyân-ı Cehennem adlı eserin 139b-172a varakları çalışılmıştır. Risâle-i Beyân-ı Cehennem dinî konuda bilgi veren öğretici bir metindir. Metin içerisinde yer alan hikâyeler anlatıma akıcılık katarak ko
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::bc1ae9130181fd59508f444c16a5eeed
http://hdl.handle.net/11424/202472
http://hdl.handle.net/11424/202472