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

Research Fields

Food Engineering Food Sciences Food Microbiology Food Technology Dairy 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 1125

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1125

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1655

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 1948

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1948

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 1264

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1264

Publications

1

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1655

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 1264

1

0

1264

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