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European Food Science and Engineering
Volume:3 Issue:1
Evaluation of Thymus pseudopulegioides plant extracts for total phenolic contents, antioxidant and antimicrobial properties
Latife Betül GÜL
,
Nilgün ÖZDEMİR
,
Osman GÜL
,
Ahmet ÇON
Publication date :
2022-06-23
Preventing of bread mould spoilage and reducing the use of calcium propionate in bread by using antifungal lactic acid bacteria
Esra SARAÇ
,
Ahmet ÇON
Publication date :
2022-06-23
Investigation properties of Ayran (yoghurt drink) produced from different ratio of cow and hemp seed milk mixtures
Ayşegül BEŞİR
,
Mustafa MORTAŞ
,
Fehmi YAZICI
Publication date :
2022-06-23
What have been highly pointed in bread and sourdough researches: using bibliometric analysis as a powerful tool
Ozen SOKMEN
,
Özlem SÖKMEN GÜRÇAM
,
Ayşe Neslihan DÜNDAR
,
Furkan Türker SARICAOĞLU
Publication date :
2022-06-23
Effect of fortification of defatted Moringa oleifera seed flour on consumers acceptability and nutritional characteristics of wheat bread
Mike OJOTU EKE
,
Jasper Okoro Godwin ELECHI
,
Fatima BELLO
Publication date :
2022-06-23
The effects of high molecular weight glutenin subunits in wheat flours on soft- and hard-dough biscuit products quality
Yaşar KARADUMAN
,
Nevzat AYDIN
,
Hüseyin EMİRDAĞI
Publication date :
2022-06-23
