Journals / Gıda ve yem bilimi-teknolojisi dergisi
Gıda ve yem bilimi-teknolojisi dergisiFen
2021 · Cilt: 0 - Sayı: 26
| Article | Author | Pages |
|---|---|---|
| The Mechanism of Glucose Oxidase Enzyme and Its Effect on the Growth of Probiotic Bacteria in Dairy Products | Tülay ÖZCAN, Hatice Şeyma ALTINKAYAK | 1–9 |
| A Critical Process Step Affecting Flour Quality in Wheat Milling: Tempering | Halef DİZLEK, Mustafa KURT | 10–21 |
| Aroma Formation and Aroma Profile in Cheesees and Traditional Turkish Dolaz Type Cheese | Gökhan AKARCA, Ayşin KAHRAMAN AVCI, Harun DIRAMAN | 22–29 |
| Investigation of Some Quality Parameters in Cucumber Pickles Prepared by Different Types of Vinegars | Özgür TARHAN, Ayşegül DİKER, Ebru AKAR, Rümeysa AKGÜN | 30–39 |
| Determination of Ozone Gas Effectiveness as Antifungal Agent | Aycan CİNAR, Beyza ARDA, Elif ONBAŞI, Ayşe ÖZTÜRK | 40–48 |
| Determination of the Fatty Acid Profile of Some Functional Edible Flowers by Gas Chromatography-Flame Ionization Detector (GC-FID) | Perhan YOLCI ÖMEROĞLU, Ertürk BEKAR, Arzu AKPINAR BAYİZİT, Kader ÇETİN, Taha Turgut ÜNAL | 49–59 |