Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Güler Dal, Hande Özge"'
Autor:
Altaş, Alev1,2 (AUTHOR), Gursoy, Oguz3 (AUTHOR) ogursoy@mehmetakif.edu.tr, Güler Dal, Hande Özge3 (AUTHOR), Yilmaz, Yusuf3 (AUTHOR)
Publikováno v:
Food Science & Nutrition. Aug2024, Vol. 12 Issue 8, p5619-5631. 13p.
Publikováno v:
In Ultrasonics Sonochemistry January 2021 70
Autor:
Bengi, Sinem1 (AUTHOR), Gursoy, Oguz2 (AUTHOR) ogursoy@mehmetakif.edu.tr, Güler Dal, Hande Özge2 (AUTHOR), Yilmaz, Yusuf2 (AUTHOR)
Publikováno v:
Food Science & Nutrition. Nov2023, Vol. 11 Issue 11, p7407-7417. 11p.
Autor:
GÜLER DAL, Hande Özge1 handeguler@mehmetakif.edu.tr, KUMRAL, Murat1 mrtkmrl324@gmail.com, KUŞ, Ali1 ali_kus35@gmail.com, KANAT, Ayşenur1 aysenur.kanat1@gmail.com, GÜRSOY, Oguz1 ogursoy@yahoo.com, YILMAZ, Yusuf1 yilmaz4yusuf@yahoo.com
Publikováno v:
Pamukkale University Journal of Engineering Sciences. 2020, Vol. 26 Issue 7, p1204-1209. 6p.
Publikováno v:
Volume: 18, Issue: 3 296-302
Akademik Gıda
Akademik Gıda
Lokum, hammaddeleri olan şeker, nişasta ve suyun kullanımıyla üretilen, farklı tat ve aroma maddeleriyle zenginleştirilebilen, Türklere özgü bir tatlıdır. Lokumun birçok çeşidi olmasına rağmen ülkemizde kapsikum biber tozu (CPP) ve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::50c74589c64a14027f619cd0490347d3
https://dergipark.org.tr/tr/pub/akademik-gida/issue/57602/818143
https://dergipark.org.tr/tr/pub/akademik-gida/issue/57602/818143
Publikováno v:
Volume: 18, Issue: 4 375-381
Akademik Gıda
Akademik Gıda
Kefir is one of the most preferred fermented beverages, and its production constitutes a significant portion of the dairy industry. In this study, the physicochemical and rheological properties of commercial plain kefir drinks were compared. Kefir dr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::01dcac1d38bed97269b978da1ba86bd2
https://dergipark.org.tr/tr/pub/akademik-gida/issue/59170/850881
https://dergipark.org.tr/tr/pub/akademik-gida/issue/59170/850881