2022 Cilt: 3 - Sayı: 2
İÇİNDEKİLER
Fermentation and diet diversity: Biochemical and functional properties of fermented mango (Mangifera Indica L) pulp flour
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Vegan and gluten-free granola bar production with pumpkin
Fatma MANGULDAR, Başak DERYA, Sena BALBİNAR, Şimal ÇAKIR, Necattin Cihat ICYER, Merve ÇAYIR, Ömer Said TOKER, Bülent ŞENTÜRK
An optimization study for processing variables in fabrication of cinnamon tincture by response surface methodology
Safa KARAMAN
5b 3b
Arşiv
Cilt: 4 Sayı : 1
Cilt: 3 - Sayı : 1
Cilt: 3 - Sayı : 2
Cilt: 2 - Sayı : 2
Cilt: 2 - Sayı : 1
Cilt: 1 - Sayı : 1