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Toplam kayıt 3, listelenen: 1-3
Microbiological and chemical properties of wet tarhana produced by different dairy products
(Springer İndia, 2018)
This study investigated the use of kefir, yogurt and their combination in the production of wet tarhana with an aim to increase the nutritional value of the end product. Along with microbiological and chemical properties, ...
Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.)
(Wiley, 2018)
The aim of this study was to investigate some physicochemical and sensory properties of blue corn cultivatedin Turkey. The length and width of the cob with kernels, hectoliter, and 1000-kernel weight of blue corn were ...
The stages of candied chestnut production and the influence of the sorbitol used on their properties
(Wageningen Academic Publishers, 2018)
Chestnut is a healthy and valuable food and it can be consumed in many different forms, such as fresh, boiled, roasted and also candied. The aim of this study was to examine the changes take place in all stages of candied ...