Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Ramazan Ulku Cetin"'
Publikováno v:
Fermentation, Vol 10, Iss 10, p 501 (2024)
Tarhana is a popular Turkish fermented food, made of a mixture of cereal and yoghurt, generally consumed as soup. Both lactic acid bacteria and yeasts are responsible for the fermentation. The selection and proportions of ingredients integrated along
Externí odkaz:
https://doaj.org/article/e792a00ea5f448498443ba334bebac19
Publikováno v:
Poultry Science, Vol 102, Iss 12, Pp 103080- (2023)
ABSTRACT: Optimizing blood loss during the slaughtering process is crucial for obtaining high-quality meat, as the presence of meat blood can lead to a reduction in shelf life and negative sensory evaluation by consumers. Moreover, the high water and
Externí odkaz:
https://doaj.org/article/d94751e1ed234f159c44725e4c853402
Autor:
Zeynep Kilci, Ramazan Ulku Çetin
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss sp2, Pp 2982-2987 (2022)
40 samples of tahini halva from 5 different firms, in 4 distinct varieties—plain, hazelnut, carob, and vanilla—were gathered for this study from producers in the provinces of Balikesir and Bursa as well as from commercial markets. Samples were ta
Externí odkaz:
https://doaj.org/article/0b093d4a97034c60aae75b556fffd5c8
Autor:
Zeynep Kilci, Ramazan Ülkü Çetin
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss sp2, Pp 2977-2981 (2022)
Tahini is a food product that is frequently preferred both directly and as a main ingredient in various ready-to-eat food products and is consumed with interest, especially in the Middle East geography. Its reputation has recently spread across conti
Externí odkaz:
https://doaj.org/article/ddc581542ccb46feb24d1714d572dc60