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

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

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

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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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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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