INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
7 yayın · 29 atıf
Yayınlar
| Başlık | Yıl | Yazar | Atıf |
|---|---|---|---|
|
Effect of the addition of rosehip marmalade on the textural, rheological, microbiological, physicochemical and organic acid profile of kefir
|
2025 | Savas, Burcunur Demir, Gurses, Mustafa, Savas, Adem +3 | 5 |
|
Comparison of vegan kefirs enriched with date seed powder with kefirs produced from cow milk in terms of physicochemical properties, free amino acid profile, organic acid profile and phenolic compound profile
|
2025 | Terzioglu, Murat Emre | 0 |
|
Sustainability in street food: Elaboration likelihood model (ELM) and image theory perspective
|
2024 | Bayraktar, Yusuf | 4 |
|
Effect of cultural capital on creative culinary process: Mediating role of critical thinking disposition
|
2024 | Bulut, Samuray Hakan, Ciftci, Ebru Zencir | 2 |
|
The effect of different pulp powders incorporation on the instrumental texture and rheological properties of Turkish delight
|
2024 | Hanoglu, Aslihan, Karaog, Mehmet Murat | 2 |
|
The effect of carob, orange and carrot pulps on physical, chemical and microbiological properties of Turkish delight
|
2023 | Hanoglu, Asllhan, Karaoglu, Mehmet Murat, Bedir, Yesim | 8 |
|
Textural and rheological properties of mulberry leather (pestil) produced with whole grain flours
|
2022 | Bedir, Yesim, Karaoglu, Mehmet Murat | 8 |