Zobrazeno 1 - 10
of 17
pro vyhledávání: '"ALBAY, Zehra"'
Publikováno v:
Dairy / Mljekarstvo. Oct-Dec2024, Vol. 74 Issue 4, p285-295. 11p.
Autor:
Albay, Zehra1 zehraalbay32@gmail.com, Şimşek, Bedia2
Publikováno v:
Dairy / Mljekarstvo. Oct-Dec2022, Vol. 72 Issue 4, p237-249. 13p.
Publikováno v:
SDU Journal of Engineering Sciences & Design / Mühendislik Bilimleri ve Tasarım Dergisi; eyl2023, Vol. 11 Issue 3, p1131-1141, 11p
Publikováno v:
Academic Food Journal / Akademik GIDA. nis-haz2021, Vol. 19 Issue 2, p177-184. 8p.
Autor:
ŞİMŞEK, Bedia, Albay, Zehra
© 2022, Hrvatska Mljekarska Udruga. All rights reserved.In this study the effects of probiotic bacteria and inulin addition on microbiological qualities, volatile aroma components and sensory properties during ripening of low-fat Tulum cheeses were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1865::48f37b0968c69fe1550269aa2214169e
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/97863
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/97863
Autor:
Albay, Zehra, Şimşek, Bedia
Publikováno v:
Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka
Volume 72
Issue 4
Volume 72
Issue 4
In this study the effects of probiotic bacteria and inulin addition on microbiological qualities, volatile aroma components and sensory properties during ripening of low-fat Tulum cheeses were examined. Adding inulin to low-fat Tulum cheeses improved
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::26c3fb5d19c8e29dce1fe7d3ab663020
https://hrcak.srce.hr/file/411302
https://hrcak.srce.hr/file/411302
Autor:
ALBAY, Zehra1 zehraalbay32@gmail.com, ŞİMŞEK, Bedia1
Publikováno v:
Journal of Natural & Applied Sciences. 2019, Vol. 23 Issue 1, p46-51. 6p. 3 Charts, 1 Graph.
Autor:
Albay, Zehra, ŞİMŞEK, BEDİA
Publikováno v:
Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, Vol 23, Iss 1, Pp 46-51 (2019)
Bu çalışmada, yüksek performanslı sıvı kromatografisi (HPLC) kullanılarak tuzlu yoğurdun üretimi ve depolanması sırasında sütteki aflatoksin M1 (AFM1) konsantrasyonunun belirlenmesi amaçlanmıştır. Yapay yolla iki farklı düzeyde (0
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::c4389f84a343d49be89d0e45fdd7c132
http://dergipark.org.tr/sdufenbed/issue/39838/442395?publisher=sdu-1
http://dergipark.org.tr/sdufenbed/issue/39838/442395?publisher=sdu-1
Publikováno v:
Volume: 19, Issue: 2 177-184
Akademik Gıda
Akademik Gıda
Bu çalışmada, mikrodalga kurutma uygulanarak blok tip Eritme peynirinden peynir cipsi üretimi gerçekleştirilmiştir. Cips hamurları mikrodalga fırında 360 ve 600W mikrodalga güçlerinde 120 ve 240 saniye sürelerde üretilerek dört grup pe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::82ef16afb57d1d8b7fd9e887db20b709
https://dergipark.org.tr/tr/pub/akademik-gida/issue/64368/977293
https://dergipark.org.tr/tr/pub/akademik-gida/issue/64368/977293