Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Gulcin Satir"'
Autor:
Gulcin Satir
© 2022 The AuthorThis study investigated the effect on the brown and yellow varieties of tigernut milk after fermentation with water kefir grain, and then determined the properties and bioactive components of the resulting tigernut kefirs. The yello
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::58e199a8df2d69718ad4101bf36bed31
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/97779
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/97779
The purpose of this study was to evaluate the effect of adding 3% rumen-protected palm oil on milk fatty acid profile and lipid health indices in Kivircik ewes. For this purpose Kivircik ewes with approximately the same body weight were used. Treatme
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::687e19d3d8ea632d8c9fdc57614cec16
https://doi.org/10.21203/rs.3.rs-1879182/v1
https://doi.org/10.21203/rs.3.rs-1879182/v1
Autor:
Gulcin Satir, Zeynep B. Güzel-Seydim
Publikováno v:
SSRN Electronic Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::92884beecda1648043709202322380f3
https://doi.org/10.2139/ssrn.4176897
https://doi.org/10.2139/ssrn.4176897
Autor:
Gulcin Satir, Zeynep B. Guzel-Seydim
Publikováno v:
International Dairy Journal. 137:105532
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::537fb877cf9e74ac35780a6fa3ae5da4
https://doi.org/10.1016/j.idairyj.2022.105532
https://doi.org/10.1016/j.idairyj.2022.105532
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 11, Iss 3, Pp 460-469 (2023)
Tarhana çorbası, yüksek besin değeri ile Türkiye’de tüketimi yaygın geleneksel bir gıdadır. Tarhana genellikle buğday unu, yoğurt ve domates, yeşil biber, soğan gibi sebzeler kullanılarak hazırlanır; ısıl işlem, fermantasyon ve k
Externí odkaz:
https://doaj.org/article/116b849a8f324647826838a32b5e9aaa
Publikováno v:
Mljekarstvo, Vol 72, Iss 4, Pp 226-236 (2022)
The aim of this study was to determine the changes in free fatty acids and amino acids during storage of synbiotic microcapsule-added goat cheeses and determine the effect of microencapsulation on these changes during storage. Another objective was a
Externí odkaz:
https://doaj.org/article/51a079564e1f4e02858a9b6e1317e77a