Ozdemir, Salih

Microbiological Analysis, Textural Evaluation, and Cholesterol Content of Kandirif Cheese

EFFECTS ON SOME QUALİTY PROPERTİES OF YOGURT ICE CREAM ADDİNG ENCAPSULATED PROBİOTİC BACTERİA TO YOGURT ICE CREAM PRODUCED FROM COW AND BUFFALO MİLK

The efficacy of beeswax in extending frying life of sunflower oil and storage stability of fried potato chips

The Physical, Chemical, Sensory Properties and Aromatic Organic Substance Profile of Kefir Added Citrus Fruits in Different Proportions

The Frying Stability of Oleogel Made from Rice Bran Wax and Sunflower Oil During Intermittent Frying of Potato Chips