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pro vyhledávání: '"İnkaya, Ayşe Neslihan"'
Autor:
İnkaya, Ayşe Neslihan
Bu araştırmanın amacı, kestane kullanımının standart ve yağı azaltılmış bisküvilerin kalitesi üzerine etkilerini belirlemektir. Denemelerde Aydın, Bursa ve Kütahya yörelerinde yetiştirilen, üç farklı kestane örneği kullanılmı
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e5a0a288ec57f5f30c49b7c6c48b1af2
https://acikbilim.yok.gov.tr/handle/20.500.12812/690615
https://acikbilim.yok.gov.tr/handle/20.500.12812/690615
Akademický článek
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Autor:
Duygu Gocmen, Nurcan Değirmencioğlu, Ayse Neslihan Inkaya, Metin Guldas, Sertac Gonenc, Emine Aydin
Değirmencioğlu, Nurcan (Balikesir Author)
Effects of modified atmosphere packaging (MAP) and potassium sorbate (PS) on total viable count (TVC) and yeast and mould counts (YMC) in sliced bread during storage were investigated. Gas combinations
Effects of modified atmosphere packaging (MAP) and potassium sorbate (PS) on total viable count (TVC) and yeast and mould counts (YMC) in sliced bread during storage were investigated. Gas combinations
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3b11702df3b07ef4d2ad31d7575ebb7c
http://hdl.handle.net/11452/23869
http://hdl.handle.net/11452/23869
Autor:
Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü., Tosun, İsmail, İnkaya, Ayşe Neslihan
A variety of foods and beverages of plant origin contain several non-flavonoid species of phenolic compounds synthesised by plants in response to injury, fungal attack, UV irradiation, chemicals, and climatic conditions and some other reasons specifi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9458::3478dcbf57f6cf0de575d4a65d46e69e
http://hdl.handle.net/11452/23243
http://hdl.handle.net/11452/23243
Autor:
Öztürk, Serpil, Köksal, Hamit
Chestnut flours (CFs) were produced from 3 chestnut samples (Aydin, Kutahya, and Bursa) by 2 different methods(boiled and oven-dried: BOD-CF and freeze-dried: FD-CF). Functional properties and effects of CF addition (10, 20, and30%) on the qualities
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9458::34b1f445f084db49ee8c631dec3668db
http://hdl.handle.net/11452/24704
http://hdl.handle.net/11452/24704
Autor:
Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü., Göçmen, Duygu, İnkaya, Ayşe Neslihan, Aydın, Emine, AAA-3876-2022
Flat breads are produced most of the world. But some of them are made mostly by traditional methods in Turkey, Middle East and Northern African countries. Flat breads are either one (single) layered or two (double) layered. Another two sub-groups for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9458::e0ae8603ac695703fdf39a660ab77345
http://hdl.handle.net/11452/24024
http://hdl.handle.net/11452/24024