ŞEKERLEME TEKNOLOJİSİNDE FONKSİYONEL ÜRÜN ÜRETİMİ von GÜNEŞ, Recep, PALABIYIK, İbrahim, KURULTAY, Şefik

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INFLUENCE OF DIFFERENT TOTAL SOLID, STABILIZER AND OVERRUN LEVELS IN INDUSTRIAL ICE CREAM PRODUCTION USING COCONUT OIL von KURULTAY, ŞEFIK, ÖKSÜZ, ÖMER, GÖKÇEBAĞ, ÖZKAN

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Composition, viscosity and solubility of saleps from twenty different orchid (Orchidaceae) species von Şen, Mehmet Akif, Palabiyik, Ibrahim, Kurultay, Şefik

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VURGULU ELEKTRİK ALAN TEKNİĞİNİN NATÜREL ZEYTİNYAĞININ ÜRETİM VERİMİ İLE KİMYASAL VE DUYUSAL ÖZELLİKLERİ ÜZERİNE ETKİSİNİN DEĞERLENDİRİLMESİ von GÜNEŞ, Recep, KURULTAY, Şefik, GEÇGEL, Ümit

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Investigating the effects of ingredient levels on physical quality properties of cooked hamburger patties using response surface methodology and image processing technology von VELIOGLU, Hasan Murat, VELIOGLU, Serap Durakli, BOYACI, Ismail Hakki, YILMAZ, Ismail, KURULTAY, Sefik

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Determination of visual quality of tomato paste using computerized inspection system and artificial neural networks von VELIOGLU, Hasan Murat, BOYACI, Ismail Hakki, KURULTAY, Sefik

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Valorisation of grape by-products as a bulking agent in soft candies: Effect of particle size von Altınok, Emir, Palabiyik, Ibrahim, Gunes, Recep, Toker, Omer Said, Konar, Nevzat, Kurultay, Sefik

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A preliminary study on the use of phycocyanin as a natural blue color source in toffee‐type soft candy: Effect of storage temperature and pigment concentration von Gunes, Recep, Palabiyik, Ibrahim, Kurultay, Sefik

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Incorporation of defatted apple seeds in chewing gum system and phloridzin dissolution kinetics von Gunes, Recep, Palabiyik, Ibrahim, Toker, Omer Said, Konar, Nevzat, Kurultay, Sefik

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Optimization of fat content and pH level of unsalted fresh cheese used in the manufacturing of cheese halva (Höşmerim) von KURULTAY, Sefik, OKSÜZ, Omer, TAS, Mahire

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Vurgulu elektrik alan tekniğinin natürel zeytinyağının üretim verimi ile kimyasal ve duyusal özellikleri üzerine etkisinin değerlendirilmesi von Güneş,Recep, Kurultay,Şefik, Geçgel,Ümit

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The effect of saleps obtained from various Orchidacease species on some physical and sensory properties of ice cream von SEN, Mehmet Akif, PALABIYIK, İbrahim, KURULTAY, Sefik

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In vitro gastrointestinal digestion of a novel toffee type soft candy formulated by a latex obtained from Gundelia tournefortii L. and enriched with a lactic acid-based propolis ex... von Gunes, Recep, Palabiyik, Ibrahim, Ceylan, Fatma Duygu, Capanoglu, Esra, Yurt, Bayram, Kurultay, Sefik

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Developing a novel toffee-type soft candy process by sonocrystallization: A preliminary study von Kopuk, Berkay, Gunes, Recep, Polat, Derya Genc, Tasan, Murat, Kurultay, Sefik, Palabiyik, Ibrahim, Toker, Omer Said, Konar, Nevzat, ElObeid, Tahra

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Utilising grape juice processing by‐products as bulking and colouring agent in white chocolate von Altınok, Emir, Kurultay, Sefik, Konar, Nevzat, Toker, Omer Said, Kopuk, Berkay, Gunes, Recep, Palabiyik, Ibrahim

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Investigation of using possibility of grape pomace in wafer sheet for wheat flour substitution von Altinok, Emir, Kurultay, Sefik, Boluk, Esra, Atik, Didem Sozeri, Kopuk, Berkay, Gunes, Recep, Palabiyik, Ibrahim, Konar, Nevzat, Toker, Omer Said

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Proving of the cheese Halva (Höşmerim) manufacturing process von KURULTAY, ŞEFİK, ÖKSÜZ, ÖMER, KAPTAN, BİNNUR

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The effect of saleps obtained from various Orchidacease species on some physical and sensory properties of ice cream von SEN, Mehmet Akif, İbrahim PALABIYIK, Sefik KURULTAY

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Stabilizer Substances as Additives in Dairy Industry (Turkish with English Abstract) von Doğan, Mehmet, Şimşek, Osman, Kurultay, Şefik

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