Antioxidant activity and organic acid compounds of sour cherry (Prunus cerasus l.,) vinegar in the fermentation process

Nilgün BUDAK

A Taste Cracking The Palate-Burdur Walnut Paste

Seval Sevgi KIRDAR

Determination of Some Physical and Chemical Properties of Crimson Seedless Grape Variety Soils in Vineyards of Alaşehir for Growing Quality Grape

Fadime ATEŞ, Fulya KUŞTUTAN

Use of Some Functional Flours for Development of Prebiotic Gluten-Free Cookies

İlkay GÖK, Fulya HEKİMOĞLU ÇELİK