Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Serpil Yalim Kaya"'
Publikováno v:
Czech Journal of Food Sciences, Vol 42, Iss 2, Pp 109-117 (2024)
This study aimed to determine the effect of carob molasses pulp flour (CMP) at 5.0, 7.5, and 10.0% on the chemical composition and properties of eggless semolina pasta in terms of colour, nutritional value, cooking quality, and sensory properties. As
Externí odkaz:
https://doaj.org/article/58646ee7594b4659ab95e3bb83634280
Autor:
Yüksel Özdemir, SERPIL YALIM KAYA
Publikováno v:
Chemistry Africa. 5:1573-1587
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::40c603a26f1d5e8ff6799b391bcf51ad
https://doi.org/10.1007/s42250-022-00403-7
https://doi.org/10.1007/s42250-022-00403-7
Autor:
Fatma Yayla, Serpil Yalim Kaya
Publikováno v:
Journal of Tourism and Gastronomy Studies. 8:3108-3128
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd59f47bdfc3018223cf39a8d6e28d76
https://doi.org/10.21325/jotags.2020.754
https://doi.org/10.21325/jotags.2020.754
Autor:
Elanur Şahin, Serpil Yalım Kaya
Publikováno v:
Journal of Ethnic Foods, Vol 10, Iss 1, Pp 1-6 (2023)
Abstract This research aims to explain why Turkish ethnic foods are preferred in the USA and the reasons for the success of Turkish restaurants. The research population consists of customers living in the USA who have been to Turkish restaurants. The
Externí odkaz:
https://doaj.org/article/c611d240bbbf408ea8ba48884aee0308