Oğuz Aydemir profile image
Oğuz Aydemir Assoc. Prof. Dr. ÇANKIRI KARATEKİN ÜNİVERSİTESİ
Publication 4 Review 3 CrossRef Cited 2
4 Publication
3 Review
2 CrossRef Cited

Research Fields

Food Sciences Food Technology

Institution

ÇANKIRI KARATEKİN ÜNİVERSİTESİ

Publications

Textural and rheological characteristics of cocoa hazelnut cream partially substituted with glucose syrup
Authors: Oğuz Aydemir , Ayşegül Beşir, Hanad Mohamed Aden
DOI: -
FAVORITE 0 TOTAL DOWNLOAD COUNT 956

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956

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1557

Commercial yogurts as inoculum in yogurt making and their reusability properties
Published: 2020 , Food and Health
DOI: 10.3153/FH20022
FAVORITE 0 TOTAL DOWNLOAD COUNT 1728

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1728

THE EFFECT OF ROASTING TEMPERATURE IN PRODUCTION OF COCOA CHESTNUT CREAM‒A NEW PRODUCT
Published: 2019 , The Journal of Food
DOI: 10.15237/gida.GD19072
FAVORITE 0 TOTAL DOWNLOAD COUNT 1171

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1171

Publications

1

0

1557

THE EFFECT OF ROASTING TEMPERATURE IN PRODUCTION OF COCOA CHESTNUT CREAM‒A NEW PRODUCT
Published: 2019 , The Journal of Food
DOI: 10.15237/gida.GD19072
CITED 1 FAVORITE 0 TOTAL DOWNLOAD COUNT 1171

1

0

1171

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