Foodomics: A new approach in food quality and safety von Balkir, Pinar, Kemahlioglu, Kemal, Yucel, Ufuk

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effect of modified atmosphere and vacuum packaging on the physicochemical, microbiological, sensory and textural properties of Crottin de Chavignol cheese von Esmer, Ozlem Kizilirmak, Balkir, Pinar, Seckin, A. Kemal, Irkin, Reyhan

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Rheological behavior of reconstituted yoghurt powder—An optimization study von Sakin-Yilmazer, Melike, Koç, Banu, Balkir, Pinar, Kaymak-Ertekin, Figen

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STEVIA; FONKSİYONEL ÖZELLİKLERİ VE GIDALARDA KULLANIM OLANAKLARI von Balkır, Pınar

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Physical properties of yoghurt powder produced by spray drying von Koç, Banu, Sakin-Yılmazer, Melike, Kaymak-Ertekin, Figen, Balkır, Pınar

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Effect of curd freezing and packaging methods on the organic acid contents of goat cheeses during storage von Pınar Balkir, Özlem Kizilirmak Esmer, A. Kemal Seçkin, Pelin Günç Ergönül

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