Effect of Production Method and Temperature on Quality Characteristics of Shalgam Beverages during Storage von TANGÜLER, Hasan, DİNÇ, Selin Özge, EKENEL, Gülbahar, AYTEKİN, Dilay Asena, ŞİMŞEK, Cansu, ATAKLI, Hatice

Volltext

İNÜLİN VE MALTODEKSTRİN İLAVESİNİN KEFİRLERİN KONJÜGE LİNOLEİK ASİT İÇERİĞİ ÜZERİNE ETKİSİ von Özbey, Ayşe, Dinç, Selin Özge, Erinç, Özlem

Volltext

Problems, Suggestions and Last Trends Related to Salgam Beverage which is Traditional Product of Turkey von Tangüler, Hasan, Dinç, Selin Özge, Beylikci, Sermet Can

Volltext

Profiling the effects of starter cultures on biochemical compounds in fermented fish sauces and their relationships with sensory perceptions von Dinc, Selin Ozge, Colakoglu, Fatma, Kunili, Ibrahim Ender, Ormanci, Hasan Basri

Volltext

Aroma profiles of shalgam: Effect of purple carrot (Daucus carota) amount von Tanguler, Hasan, Sen, Kemal, Dinc, Selin Ozge

Volltext