Microbiological and physicochemical properties of fermented and unfermented sweet potato flour

Peace Omoikhudu OLEGHE, Fred. C. AKHARAİYİ, Chioma Bertha EHİS-ERİAKHA, Emmanuel OBOH

Sensory properties of sweet and spicy fish flakes using vinegar and water as pre-treatment

Rube May PALMA, Joime PANGLİLİNGAN, Irene Mae SALASAİN, Ali-akbar ALAWİ, Jurma TİKMASAN, Fathma ABDUHASAN, Rosalinda SHARİFF, Jurmin SARRİ, Iannıe MARIBAO

Effect of ethanolic extract of Cephalaria syriaca on dough rheological properties from different wheat flour blends: A comparative study with ascorbic acid

Hatice BEKİROĞLU, Perihan Kübra AKMAN, Öznur TOPÇU, Fatih TÖRNÜK, Saliha MEMİŞ, Elif Şeyma USLU, Osman SAĞDIÇ

Scholastic modeling of pH and redox potential changes in olive tree leaf alcohol and acids containing incubation media designed for the steady growth of Acetobacter aceti and Saccharomyces cerevisiae

Yakup ERMURAT

A waste material rich in bioactive compounds: Hazelnut waste

Göktürk ÖZTÜRK