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Şanlıurfa ilinde tüketime sunulan geleneksel yoğurtların mikrobiyotası ve mevzuat açısından değerlendirilmesi / The microbiota of traditional yoghurts consumed in Sanliurfa and evaluation of the yoghurt in terms of legislation
ÇETİN, ESRA
(
2020
)
Şanlıurfa'da yetiştirilen biberlerden elde edilen tohum yağının Arap zamkı ve maltodekstrin kompozisyonu ile enkapsülasyonu / Encapsulation of seed oil obtained from peppers grown in Sanliurfa region using Arabic gum and maltodextrin compositions
ŞENGÜN, FATİH
(
2019
)
Çerkes peynirinin bazı özellikleri üzerine süt türü, sütün yağ oranı ve depolama süresinin etkilerinin araştırılması / Investigation of milk type, milk fat concent and storage time on some characterictics of Circassian cheese
TOKGÖZ, MİNE
(
2019
)
İçime hazır melengiç kahvesi ve depolama sırasında meydana gelen değişimler / Ready-to-drink melengiç coffee and changes during storage
BULUT, SARA
(
2019
)
Farklı oranlarda kinoa (Chenopodium quinoa Willd.) unu ilavesinin probiyotik yoğurtların fizikokimyasal, tekstürel, mikrobiyolojik ve duyusal özellikleri üzerine etkisi / The effect of quinoa (Chenopodium quinoa Willd.) flour in different rates addition on the physicochemical, textural, microbiological and sensory properties of probiotic yogurts
HAFİF, OĞUZHAN
(
2019
)
İsot üretiminde kullanılan biberlerin kurutulması sırasında bazı kalite parametrelerinin kinetik modellenmesi / Kinetic modeling of some quality parameters during drying of pepper used in İsot production
HABİBOĞLU ÖĞRETMEN, AYŞE FULYA
(
2019
)
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KESKİN, BİLAL (2)
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