Search Results - YASAR, KURBAN

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  1. 1
    Dynamic rheological characterization of salep glucomannan/galactomannan-based milk beverages

    Dynamic rheological characterization of salep glucomannan/galactomannan-based milk beverages by Yaşar, Kurban, Kahyaoglu, Talip, Şahan, Nuray

    Published in Food hydrocolloids
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  2. 2
    Impact of different extraction processes on aflatoxin contamination in peanut oil

    Impact of different extraction processes on aflatoxin contamination in peanut oil by Sahin, Koray, Bozdogan, Adnan, Yasar, Kurban, Eker, Tulin, Kabak, Bulent

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  3. 3
    Effects of coagulant type on the physicochemical and organoleptic properties of Kashar cheese

    Effects of coagulant type on the physicochemical and organoleptic properties of Kashar cheese by YASAR, KURBAN, GUZELER, NURAY

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  4. 4
    Effects of Apricot Fibre on the Physicochemical Characteristics, the Sensory Properties and Bacterial Viability of Nonfat Probiotic Yoghurts

    Effects of Apricot Fibre on the Physicochemical Characteristics, the Sensory Properties and Bacterial Viability of Nonfat Probiotic Yoghurts by Karaca, Oya Berkay, Güzeler, Nuray, Tangüler, Hasan, Yaşar, Kurban, Akın, Mutlu Buket

    Published in Foods
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  5. 5
    Changes during ripening in chemical composition, proteolysis, volatile composition and texture in Kashar cheese made using raw bovine, ovine or caprine milk

    Changes during ripening in chemical composition, proteolysis, volatile composition and texture in Kashar cheese made using raw bovine, ovine or caprine milk by Temizkan, Riza, Yasar, Kurban, Hayaloglu, Ali A.

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  6. 6
    functional, rheological and sensory characteristics of ice creams with various fat replacers

    functional, rheological and sensory characteristics of ice creams with various fat replacers by KARACA, OYA BERKAY, GÜVEN, MEHMET, YASAR, KURBAN, KAYA, SEVIM, KAHYAOGLU, TALIP

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  7. 7
    Changes during ripening in chemical composition, proteolysis, volatile composition and texture in K ashar cheese made using raw bovine, ovine or caprine milk

    Changes during ripening in chemical composition, proteolysis, volatile composition and texture in K ashar cheese made using raw bovine, ovine or caprine milk by Temizkan, Riza, Yasar, Kurban, Hayaloglu, Ali A.

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  8. 8
    Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese

    Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese by Sahan, Nuray, Yasar, Kurban, Hayaloglu, Ali A, Karaca, Oya B, Kaya, Ahmet

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