Comparison of flow behavior and physicochemical characteristics of low-cholesterol mayonnaises produced with cholesterol-reduced egg yolk von Yüceer, M., İlyasoğlu, H., Özçelik, B.

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Comparison of flow behavior and physicochemical characteristics of low-cholesterol mayonnaises produced with cholesterol-reduced egg yolk von Yüceer, M., İlyasoğlu, H., Özçelik, B.

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Preliminary investigation of yoghurt enriched with hazelnut milk von İlyasoğlu, H, Yilmaz, F

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Production of structured lipid with a low omega-6/omega-3 fatty acids ratio by enzymatic interesterification von Ilyasoglu, H.

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Development and characterization of double emulsion to encapsulate iron von Ilyasoglu Buyukkestelli, Hulya, El, Sedef Nehir

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