Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability von Akalın, A.S., Kesenkas, H., Dinkci, N., Unal, G., Ozer, E., Kınık, O.

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Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese von Dinkçi, N., Kesenkaş, H., Seçkin, A. K., Kınık, Ö., Gönç, S.

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Fuzzy logic approach in the evaluation of raw milk quality von AKILLI A, ATIL H, KESENKAŞ H

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Yeasts as ripening adjunct cultures in Turkish white brined cheese production von AKBULUT, Necati, KESENKAŞ, Harun

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The effect of using a vegetable fat blend on some attributes of kashar cheese von Kesenkas, H, Dinkçi, N, Seçkin, A.K, Kinik, Ö, Gönç, S

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A research on usage possibilities of Soy milk for kefir ice-cream production von Kesenkaş, H., Ege University, Faculty of Agriculture, İzmir (Turkey). Div. of Dairy Technology, Yerlikaya, O., Ege University, Faculty of Agriculture, İzmir (Turkey). Div. of Dairy Technology, Akpınar, A., Ege University, Faculty of Agriculture, İzmir (Turkey). Div. of Dairy Technology, Açu, M., Ege University, Faculty of Agriculture, İzmir (Turkey). Div. of Dairy Technology

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Determination of milk quality produced from middle and large scale dairy farms and informal/street milk quality sold in izmir von Kesenkaş, H., Ege University, Faculty of Agriculture, İzmir (Turkey). Div. of Dairy Technology, Akbulut, N., Ege University, Faculty of Agriculture, İzmir (Turkey). Div. of Dairy Technology

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Some properties of set yoghurt made from caprine milk and bovine-caprine milk mixtures fortified by ultrafiltration or the addition of skim milk powder von Uysal, Harun, Kilic, Sevda, Kavas, Gokhan, Akbulut, Necati, Kesenkas, Harun

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Production and Selected Properties of Bioghurt Made from Goat Milk and Cow-Goat Milk Mixtures by Ultrafiltration and Addition of Skim Milk Powder von Kavas, Gokhan, Uysal, Harun, Kilic, Sevda, Akbulut, Necati, Kesenkas, Harun

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The Quality of Yoghurt on Retail in Turkey von ., C. Karagozlu, ., S. Kilic, ., H. Uysal, ., N. Akbulut, ., H. Kesenkas

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Production and selected properties of bioghurt made from goat milk and cow-coat milk mixtures by ultrafiltration and addition of skim milk powder von Kavas, G, Uysal, H, Kilic, S, Akbulut, N, Kesenkas, H

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Production and Selected Properties of Bioghurt Made from Goat Milk and Cow-Goat Milk Mixtures by Ultrafiltration and Addition of Skim Milk Powder von Kavas, G, Uysal, H, Kilic, S, Akbulut, N, Kesenkas, H

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Some properties of yoghurts produced from goat milk and cow- goat milk mixtures by different fortification methods von Kavas, G, Uysal, H, Kihc, S, Akbulut, N, Kesenkas, H. (Ege Univ., Izmir (Turkey). Dept. of Dairy Technology)

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