Reformulating Cookies with Colored Whole Wheat Flours and Xylitol: Implications for Technological Quality, Phenolic Content, and Glycemic Response ,2026
Reformulating Cookies with Colored Whole Wheat Flours and Xylitol: Implications for Technological Quality, Phenolic Content, and Glycemic Response ,2026
Influence of different culture conditions on exopolysaccharide production by indigenous lactic acid bacteria isolated from pickles. ,2020
Reports
Insects in Sustainable Gastronomy and Food Science Approaches - MIDIK FAZİLET,YILMAZ AYŞENUR
Karabaş Otunun Sürdürülebilir Gastronomideki Potansiyel Rolü - MIDIK FAZİLET,CEBECİ CEYDA
Kadın Kooperatiflerinin Tüketicilerin Satın Alma Tercihlerini Belirlemedeki Etkisi: İstinye Üniversitesi Örneği - MIDIK FAZİLET,SÜREK ECE,ÖZER ÇAĞLA,KÖKSEL HAMİT
A Comparative Study on Beta-carotene Production of Some Rhodotorula Strains - MIDIK FAZİLET,ÖZBAŞ ZEKİYE YEŞİM,BOZDEMİR MELEK TİJEN
