Zobrazeno 1 - 4
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pro vyhledávání: '"Dobooğlu, Hatice"'
Autor:
Dobooğlu, Hatice1, Çinar, Inci2 icinar@ksu.edu.tr
Publikováno v:
Academic Food Journal / Akademik GIDA. May2012, Vol. 10 Issue 2, p40-47. 8p.
Autor:
Dobooğlu, Hatice1, Çınar, İnci2 icinar@ksu.edu.tr
Publikováno v:
Academic Food Journal / Akademik GIDA. Apr2012, Vol. 10 Issue 2, p40-47. 8p.
Autor:
Dobooğlu, Hatice
Bu çalışmada antioksidan ve antosiyanin yönünden zengin karadutun, fiziksel ve kimyasal özelliklerini koruyarak alternatif bir teknik olan liyofilizasyonla kurutma potansiyeli araştırıldı. Kurutmanın başarısı son üründen beklenen kali
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10208::47832e8f68c2348f0d524929caeee5fb
https://acikbilim.yok.gov.tr/handle/20.500.12812/209649
https://acikbilim.yok.gov.tr/handle/20.500.12812/209649
Autor:
DOBOOĞLU, Hatice, ÇINAR, İnci
Publikováno v:
Volume: 10, Issue: 2 40-47
Akademik Gıda
Akademik Gıda
Potential of lyophilization for black mulberry drying in comparison to convectional and vacuum drying was investigated. Water content, aw, total anthocyanins, L* and a* values and bulk density of fresh berry were 1.109 g/mL whereas %5.97, 0.29, 230 m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::15b382d97cf607be36d9847ac937610a
https://dergipark.org.tr/tr/pub/akademik-gida/issue/55822/764704
https://dergipark.org.tr/tr/pub/akademik-gida/issue/55822/764704