Seval Sevgi KIRDAR
Food Health and Technology Innovations
2021-Cilt: 4 - Sayı: 8
233-240
Geographical indication, Burdur Walnut Paste, Production procedure, Nutritional value
8012
Antioxidant activity and organic acid compounds of sour cherry (Prunus cerasus l.,) vinegar in the fermentation process
Nilgün BUDAK
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