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Production of Pudding Mix Containing Dried Blueberries Vaccinium corymbosum L. for Phenylketonuria Patients

Year 2013, Volume: 11 Issue: 2, 28 - 36, 01.06.2013

Abstract

In this study, pudding mix containing dried blueberry Vaccinium corymbosum L. and caseinomacropeptide CMP was developed for phenylketonuria patients. CMP, having no phenylalanine Phe in its amino acid sequence, was isolated from sweet whey as a protein source. The percentage of CMP in the lyophilized isolate was 57.56 ± 0.18%. The yield of CMP was 71.22 ± 0.21%. Six different pudding mixes were prepared by the addition of different proportions of CMP isolate 10, 12 or 15% and different amounts of dried blueberries 10 or 15% . The formulation containing 15% CMP isolate and 15% dried blueberries was chosen as the best formulation according to the results of sensory evaluation and viscosity analysis. Phenylalanine and tyrosine Tyr contents of pudding mix and cooked pudding were 134.05 mg Phe/100 g, 478.73 mg Tyr/100 g and 32.39 mg Phe/100 g, 106.41 mg Tyr/ 100 g, respectively

References

  • [1] Seçkin, Y., 2007. Fenilketonürili çocukların psikopedagojik sorunları ve çözümleri. IX. Uluslararası Katılımlı Beslenme ve Metabolizma Kongresi, İstanbul, 39-43.
  • [2] Waisbren, S.S., Noel, K., Fahrbach, K., Cella, C., Frame, D., Dorenbaum, A., Levy, H., 2007.
  • Phenylalanine blood levels and clinical outcomes in phenylketonuria: a systematic literature review and meta analysis. Molecular Genetics and Metabolism 92: 63-70.
  • [3] Linder, M.C., 1991. Nutrition and Metabolism of Proteins, In Nutritional Biochemistry and Metabolism, M.C., 2nd ed., Appleton and Lange, Norwalk, Connecticut., 105p.
  • [4] National Institutes of Health (NIH), 2000. Phenylketonuria (PKU): Screening and Management. NIH Consensus Statement, 17, 1– 33p.
  • 5] Özer, E.A., Banoğlu, Ş., Banoğlu, E., 2008. Fenilketonüri hastalığı ve fenilalanin kısıtlı diyet. Türkiye 10. Gıda Kongresi, Erzurum, 1139.
  • [6] Proņina, N., Lugovska, R., 2011. Association between minihaplotypes and mutations at the phenylalanine hydroxylase locus in Latvian phenylketonuria patients. Proceedings of the Latvian Academy of Sciences, Section B 65 (3/4): 73–79.
  • [7] Williams, R.A., Mamotte, C.D.S., Burnett, J.R., 2008. Phenylketonuria: an inborn error of phenylalanine metabolism Clin. Biochem. 29: 31– 41.
  • [8] Ney, D.M., Gleason, S.T., Calcar, SC., MacLeod, E.L., Nelson, K.L., Etzel M.R., Rice, G.M., Wolff, J.A., 2009. Nutritional management of PKU with glycomacropeptide from cheese whey. Journal Inherit Metabolic Disease 32: 32–39.
  • [9] Acosta, P., Yanicelli, S., 2001. The Ross metabolic formula system nutrition support protocols, 4th ed., Columbus, Ohio: Ross Laboratories, Ross Product Division, 1-32.
  • [10] Weetch, E., MacDonald, A., 2006. The determination of phenylalanine content of foods suitable for phenylketonuria. J. Hum Nutr Dietetic. 19:229–236.
  • [11] Altunsu, T., 2007, Ulusal yenidoğan tarama programı, IX. Uluslararası Katılımlı Beslenme ve Metabolizma Kongresi, İstanbul,123-125.
  • [12] http://www.pkuvesiz.com/mevzuat_ve_uygulamalar. asp (Erişim Tarihi: 30.03.2013).
  • [13] Tullio, L.T., Karkle, E.N.L., Cândıdo, L.M. B., 2007. Review: isolation and purification of milk whey glycomacropeptide. Boletim do Centro de Pesquisa e Processamento de Alimentos 25: 121-132.
  • [14] Yetişemeyen, A., Yıldız, F., 2008. Süt teknolojisinde kazeinomakropeptidlerin önemi ve elde edilmesi, Türkiye 10. Gıda Kongresi, Erzurum, 83-86.
  • [15] Saito, T., Itoh, T., 1992. Variations and distributions of oglycosidically linked sugar chains in bovine kcasein A. Journal of Dairy Science 75: 1768–1774.
  • [16] Chatterton, D.E.W., Holst, H.H., 2002. Process for preparing a kappa-caseino glycomacropeptide or a derivative thereof. European Patent 1037537.
  • [17] Abd El-Salam, M.H., 2006. Separation of casein glycomacropeptide from whey: methods of potential industrial application. International Journal of Dairy Science 1(1): 93-99.
  • [18] Kim, Y.J., Park, S., Oh, Y.K., Kang, W., Kim, H.S., Lee, E.Y., 2005. Purification and characterization of human caseinomacrapeptide produced by a recombinant Sacchoramyces cerevisiae. Protein Expression and Purification 41: 441-446.
  • [19] Tolkach, A., Kulozik, U., 2005. Fractionation of whey proteins and caseinomacropeptide by means of enzymatic crosslinking and membrane separation techniques. Journal of Food Engineering 67: 13-20.
  • [20] Thoma-Worringer, C., Sorensen, J., LopezFandino, R., 2006. Health effects and technological features of caseinomacropeptide. International Dairy Journal 16: 1324-1333.
  • [21] Molle, D., Leonil, J., 2005. Quantitative determination of bovine κ-casein macropeptide in dairy products by LC/ESI/MS and LC/ESI/MS/MS. International Dairy Journal 15: 419-428.
  • [22] Manso, M.A., López-Fandiño, R., 2004. κ-Casein macropeptides from cheese whey: physicochemical, biological, nutritional, and technological features for possible uses. Food Reviews International 20(4): 329–355.
  • [23] Lim, K., Calcar, S.C., Nelson, K.L., Gleason, S.T., Ney, D.M., 2007. Acceptable low-phenylalanine foods and beverages can be made with glycomacropeptide from cheese whey for individuals with PKU. Molecular Genetics and Metabolism 92: 176–178.
  • [24] LaClair, C.E., Ney, D.M., Macleod, E.L., Etzel, M.R., 2009. Purification and use of glycomacropeptide for nutritional management of phenylketonuria, Journal of Food Science 74(4): E199-E206.
  • [25] Brody, E.P., 2000. Biological activities of bovine glycomacropeptide. British Journal of Nutrition 84(1): S39-S46.
  • [26] Martin-Diana, A.B., Fraga, M.J., Fontecha, J., 2002. Isolation and characterisation of caseinmacropeptide from bovine, ovine, and caprine cheese whey. European Food Research and Technology 214: 282–286.
  • [27] Ferreira, Isabel, M.P.L.V.O., Oliveira, M.B.P.P., 2003. Determination of caseinomacropeptide by an RP-HPLC method and monitoring of the addition of rennet whey to powdered milk. Journal of Liquid Chromatography and Related Technologies 26(1): 99–107.
  • [28] Esposito, F., Arlotti, G., Bonifati, A.M., Napolitano, A., Vitale, D., Fogliano, V., 2005. Antioxidant activity and dietary fibre in durum wheat bran byproducts. Food Research International 38: 1167- 1173.
  • [29] Andrensek, S., Golc-Wondra, A., Prosek, M., 2003. Determination of phenylalanine and tyrosine by liquid chromatography/mass spectrometry. Journal of AOAC International 86(4): 753-757.
  • [30] AOAC, 1995. Official Methods of Analysis of the Association Agricultural Chemists Washington, DC.
  • [31] Elgar, D.F., Norris, C.S., Ayers, J. S., Pritchard, M., Otter, D.E., Palmano, K.P., 2000. Simultaneous separation and quantitation of the major bovine whey proteins including proteose peptone and caseinomacropeptide by reversed-phase highperformance liquid chromatography on polystyrene–divinylbenzene. Journal of Chromatography A 878(2): 183-96.
  • [32] Outinen, M., Tossavianen, O., Syvaoja, E.L., Korhonen, H., 1995. Chromatographic isolation of k-kazeinmacropeptide from cheese whey with a strong basic anion exchange resin. Milchwissenschaft 50: 570-574.
  • [33] Kawasaki, Y., Dosako, S., 1994. Process of producing k-casein glycomacropeptides. United States Patent 5278288.
  • [34] Kawasaki Y., Dosako, S., Shimatani, M., Idota, T., 1994. Process for producing k-casein glycomacropeptides. United States Patent 5280107.
  • [35] Kawasaki, Y., Kawakami, H., Tanimoto, M., Dosako, S., Tomizawa, A., Kotake, M., Nakajima, I., 1993. pH-Dependent molecular weight changes of kappa-casein glycomacropeptide and ıts preparation by ultrafiltration. Milchwissenschaft 48(4): 191–196.
  • [36] Tanimoto, M., Kawasaki, Y., Dosako, S., Ahiko, K., 1992. Large-scale preparation of k-casein glycomacropeptide from rennet casein whey. Bioscience, Biotechnology and Biochemistry 56(1): 140-141.
  • [37] Nielsen, P., Tromholt, N., 1994. Method for production of a kappa-casein glycomacropeptide and use of a kappa-casein glycomacropeptide. World Patent WO 94/15952.
  • [38] Lieske, B., Konrad, G., Kleinschmidt, T.H., 2004. Isolation of caseinomacropeptide from rennet whey by a multistage ultrafiltration process, III. Influence of pH in the first ultrafiltration-step on the chemical properties of isolated caseinomacropeptide. Milchwissenschaft 59: 408-410.
  • [39] Tanimoto, M., Kawasaki, Y., Shinmoto, H., Dosako, S., Tomizawa, A., 1991. Process for producing κcasein glycomacropeptide. United States Patent 5075424.
  • [40] Veith, P.D., Reynolds, E.C., 2004. Production of a high gel strength whey protein concentrate from cheese whey. Journal of Dairy Science 87: 831– 840.
  • [41] Resch, J.J., Daubert, C.R., Foegeding, E.A., 2005. The effects of acidulant type on the rheological properties of beta-lactoglobulin gels and powders derived from these gels. Food Hydrocolloids 19(5): 851-860.
  • [42] Mazza, G., 2006. Compositional and functional properties of saskatoon berry and blueberry. International Journal of Fruit Science 5 (3): 101- 120p.
  • [43] National Dysphagia Diet Task Force, 2002. National dysphagia diet: standardization for optimal care. Chicago, IL: American Dietetic Association, 36p.
  • [44] Quinchia, L.A., Valencia, C., Partal, P., Franco, J. M., Brito-De La Fuente, E., Gallegos, C., 2011. Linear and non-linear viscoelasticity of puddings for nutritional management of dysphagia. Food Hydrocolloids 25: 586–593.
  • [45] Anderson, M.C., Shoemaker, C.F., Singh, R.P., 2006. Rheological characterization of aseptically packaged pudding. Journal of Texture Studies 37(6): 681-695.
  • [46] Erkek, J., 2003. Puding tipi ürünlerde reolojik özelliklerin objektif ve subjektif yöntemlerle saptanması. Yüksek Lisans Tezi, Ege Üniversitesi Mühendislik Fakültesi, İzmir.

Fenilketonüri Hastaları İçin Maviyemiş Vaccinium corymbosum L. İçeren Toz Puding Karışımı Üretimi

Year 2013, Volume: 11 Issue: 2, 28 - 36, 01.06.2013

Abstract

Bu çalışmada, fenilketonüri hastaları için kazeinomakropeptit KMP ve kurutulmuş maviyemiş Vaccinium corymbosum L. içeren toz puding karışımı geliştirilmiştir. Bu amaçla, amino asit diziliminde fenilalanin Phe bulunmayan kazeinomakropeptit KMP , peynir altı suyundan izole edilerek protein kaynağı olarak kullanılmıştır. Elde edilen liyofilize izolattaki KMP oranı %57.56±0.18 olarak bulunmuştur. KMP verimi ise %71.22±0.21 olarak hesaplanmıştır. Farklı oranlarda %10, 12 veya 15 KMP izolatı ve kurutulmuş maviyemiş %10 veya 15 içeren altı farklı toz puding karışımından duyusal özellikler ve viskozite açısından en uygun formülasyonun %15 KMP izolatı ve %15 kurutulmuş maviyemiş içeren puding olduğu belirlenmiştir. Toz karışım ve pişmiş pudingin Phe ve tirozin Tyr içerikleri sırasıyla 134.05mg Phe/100 g, 478.73 mg Tyr/100 g ve 32.39 mg Phe/100 g, 106.41 mg Tyr/ 100 g olarak saptanmıştır

References

  • [1] Seçkin, Y., 2007. Fenilketonürili çocukların psikopedagojik sorunları ve çözümleri. IX. Uluslararası Katılımlı Beslenme ve Metabolizma Kongresi, İstanbul, 39-43.
  • [2] Waisbren, S.S., Noel, K., Fahrbach, K., Cella, C., Frame, D., Dorenbaum, A., Levy, H., 2007.
  • Phenylalanine blood levels and clinical outcomes in phenylketonuria: a systematic literature review and meta analysis. Molecular Genetics and Metabolism 92: 63-70.
  • [3] Linder, M.C., 1991. Nutrition and Metabolism of Proteins, In Nutritional Biochemistry and Metabolism, M.C., 2nd ed., Appleton and Lange, Norwalk, Connecticut., 105p.
  • [4] National Institutes of Health (NIH), 2000. Phenylketonuria (PKU): Screening and Management. NIH Consensus Statement, 17, 1– 33p.
  • 5] Özer, E.A., Banoğlu, Ş., Banoğlu, E., 2008. Fenilketonüri hastalığı ve fenilalanin kısıtlı diyet. Türkiye 10. Gıda Kongresi, Erzurum, 1139.
  • [6] Proņina, N., Lugovska, R., 2011. Association between minihaplotypes and mutations at the phenylalanine hydroxylase locus in Latvian phenylketonuria patients. Proceedings of the Latvian Academy of Sciences, Section B 65 (3/4): 73–79.
  • [7] Williams, R.A., Mamotte, C.D.S., Burnett, J.R., 2008. Phenylketonuria: an inborn error of phenylalanine metabolism Clin. Biochem. 29: 31– 41.
  • [8] Ney, D.M., Gleason, S.T., Calcar, SC., MacLeod, E.L., Nelson, K.L., Etzel M.R., Rice, G.M., Wolff, J.A., 2009. Nutritional management of PKU with glycomacropeptide from cheese whey. Journal Inherit Metabolic Disease 32: 32–39.
  • [9] Acosta, P., Yanicelli, S., 2001. The Ross metabolic formula system nutrition support protocols, 4th ed., Columbus, Ohio: Ross Laboratories, Ross Product Division, 1-32.
  • [10] Weetch, E., MacDonald, A., 2006. The determination of phenylalanine content of foods suitable for phenylketonuria. J. Hum Nutr Dietetic. 19:229–236.
  • [11] Altunsu, T., 2007, Ulusal yenidoğan tarama programı, IX. Uluslararası Katılımlı Beslenme ve Metabolizma Kongresi, İstanbul,123-125.
  • [12] http://www.pkuvesiz.com/mevzuat_ve_uygulamalar. asp (Erişim Tarihi: 30.03.2013).
  • [13] Tullio, L.T., Karkle, E.N.L., Cândıdo, L.M. B., 2007. Review: isolation and purification of milk whey glycomacropeptide. Boletim do Centro de Pesquisa e Processamento de Alimentos 25: 121-132.
  • [14] Yetişemeyen, A., Yıldız, F., 2008. Süt teknolojisinde kazeinomakropeptidlerin önemi ve elde edilmesi, Türkiye 10. Gıda Kongresi, Erzurum, 83-86.
  • [15] Saito, T., Itoh, T., 1992. Variations and distributions of oglycosidically linked sugar chains in bovine kcasein A. Journal of Dairy Science 75: 1768–1774.
  • [16] Chatterton, D.E.W., Holst, H.H., 2002. Process for preparing a kappa-caseino glycomacropeptide or a derivative thereof. European Patent 1037537.
  • [17] Abd El-Salam, M.H., 2006. Separation of casein glycomacropeptide from whey: methods of potential industrial application. International Journal of Dairy Science 1(1): 93-99.
  • [18] Kim, Y.J., Park, S., Oh, Y.K., Kang, W., Kim, H.S., Lee, E.Y., 2005. Purification and characterization of human caseinomacrapeptide produced by a recombinant Sacchoramyces cerevisiae. Protein Expression and Purification 41: 441-446.
  • [19] Tolkach, A., Kulozik, U., 2005. Fractionation of whey proteins and caseinomacropeptide by means of enzymatic crosslinking and membrane separation techniques. Journal of Food Engineering 67: 13-20.
  • [20] Thoma-Worringer, C., Sorensen, J., LopezFandino, R., 2006. Health effects and technological features of caseinomacropeptide. International Dairy Journal 16: 1324-1333.
  • [21] Molle, D., Leonil, J., 2005. Quantitative determination of bovine κ-casein macropeptide in dairy products by LC/ESI/MS and LC/ESI/MS/MS. International Dairy Journal 15: 419-428.
  • [22] Manso, M.A., López-Fandiño, R., 2004. κ-Casein macropeptides from cheese whey: physicochemical, biological, nutritional, and technological features for possible uses. Food Reviews International 20(4): 329–355.
  • [23] Lim, K., Calcar, S.C., Nelson, K.L., Gleason, S.T., Ney, D.M., 2007. Acceptable low-phenylalanine foods and beverages can be made with glycomacropeptide from cheese whey for individuals with PKU. Molecular Genetics and Metabolism 92: 176–178.
  • [24] LaClair, C.E., Ney, D.M., Macleod, E.L., Etzel, M.R., 2009. Purification and use of glycomacropeptide for nutritional management of phenylketonuria, Journal of Food Science 74(4): E199-E206.
  • [25] Brody, E.P., 2000. Biological activities of bovine glycomacropeptide. British Journal of Nutrition 84(1): S39-S46.
  • [26] Martin-Diana, A.B., Fraga, M.J., Fontecha, J., 2002. Isolation and characterisation of caseinmacropeptide from bovine, ovine, and caprine cheese whey. European Food Research and Technology 214: 282–286.
  • [27] Ferreira, Isabel, M.P.L.V.O., Oliveira, M.B.P.P., 2003. Determination of caseinomacropeptide by an RP-HPLC method and monitoring of the addition of rennet whey to powdered milk. Journal of Liquid Chromatography and Related Technologies 26(1): 99–107.
  • [28] Esposito, F., Arlotti, G., Bonifati, A.M., Napolitano, A., Vitale, D., Fogliano, V., 2005. Antioxidant activity and dietary fibre in durum wheat bran byproducts. Food Research International 38: 1167- 1173.
  • [29] Andrensek, S., Golc-Wondra, A., Prosek, M., 2003. Determination of phenylalanine and tyrosine by liquid chromatography/mass spectrometry. Journal of AOAC International 86(4): 753-757.
  • [30] AOAC, 1995. Official Methods of Analysis of the Association Agricultural Chemists Washington, DC.
  • [31] Elgar, D.F., Norris, C.S., Ayers, J. S., Pritchard, M., Otter, D.E., Palmano, K.P., 2000. Simultaneous separation and quantitation of the major bovine whey proteins including proteose peptone and caseinomacropeptide by reversed-phase highperformance liquid chromatography on polystyrene–divinylbenzene. Journal of Chromatography A 878(2): 183-96.
  • [32] Outinen, M., Tossavianen, O., Syvaoja, E.L., Korhonen, H., 1995. Chromatographic isolation of k-kazeinmacropeptide from cheese whey with a strong basic anion exchange resin. Milchwissenschaft 50: 570-574.
  • [33] Kawasaki, Y., Dosako, S., 1994. Process of producing k-casein glycomacropeptides. United States Patent 5278288.
  • [34] Kawasaki Y., Dosako, S., Shimatani, M., Idota, T., 1994. Process for producing k-casein glycomacropeptides. United States Patent 5280107.
  • [35] Kawasaki, Y., Kawakami, H., Tanimoto, M., Dosako, S., Tomizawa, A., Kotake, M., Nakajima, I., 1993. pH-Dependent molecular weight changes of kappa-casein glycomacropeptide and ıts preparation by ultrafiltration. Milchwissenschaft 48(4): 191–196.
  • [36] Tanimoto, M., Kawasaki, Y., Dosako, S., Ahiko, K., 1992. Large-scale preparation of k-casein glycomacropeptide from rennet casein whey. Bioscience, Biotechnology and Biochemistry 56(1): 140-141.
  • [37] Nielsen, P., Tromholt, N., 1994. Method for production of a kappa-casein glycomacropeptide and use of a kappa-casein glycomacropeptide. World Patent WO 94/15952.
  • [38] Lieske, B., Konrad, G., Kleinschmidt, T.H., 2004. Isolation of caseinomacropeptide from rennet whey by a multistage ultrafiltration process, III. Influence of pH in the first ultrafiltration-step on the chemical properties of isolated caseinomacropeptide. Milchwissenschaft 59: 408-410.
  • [39] Tanimoto, M., Kawasaki, Y., Shinmoto, H., Dosako, S., Tomizawa, A., 1991. Process for producing κcasein glycomacropeptide. United States Patent 5075424.
  • [40] Veith, P.D., Reynolds, E.C., 2004. Production of a high gel strength whey protein concentrate from cheese whey. Journal of Dairy Science 87: 831– 840.
  • [41] Resch, J.J., Daubert, C.R., Foegeding, E.A., 2005. The effects of acidulant type on the rheological properties of beta-lactoglobulin gels and powders derived from these gels. Food Hydrocolloids 19(5): 851-860.
  • [42] Mazza, G., 2006. Compositional and functional properties of saskatoon berry and blueberry. International Journal of Fruit Science 5 (3): 101- 120p.
  • [43] National Dysphagia Diet Task Force, 2002. National dysphagia diet: standardization for optimal care. Chicago, IL: American Dietetic Association, 36p.
  • [44] Quinchia, L.A., Valencia, C., Partal, P., Franco, J. M., Brito-De La Fuente, E., Gallegos, C., 2011. Linear and non-linear viscoelasticity of puddings for nutritional management of dysphagia. Food Hydrocolloids 25: 586–593.
  • [45] Anderson, M.C., Shoemaker, C.F., Singh, R.P., 2006. Rheological characterization of aseptically packaged pudding. Journal of Texture Studies 37(6): 681-695.
  • [46] Erkek, J., 2003. Puding tipi ürünlerde reolojik özelliklerin objektif ve subjektif yöntemlerle saptanması. Yüksek Lisans Tezi, Ege Üniversitesi Mühendislik Fakültesi, İzmir.
There are 47 citations in total.

Details

Primary Language Turkish
Journal Section Research Article
Authors

Nilüfer Ergül This is me

Sibel Karakaya This is me

Publication Date June 1, 2013
Published in Issue Year 2013 Volume: 11 Issue: 2

Cite

APA Ergül, N., & Karakaya, S. (2013). Fenilketonüri Hastaları İçin Maviyemiş Vaccinium corymbosum L. İçeren Toz Puding Karışımı Üretimi. Akademik Gıda, 11(2), 28-36.
AMA Ergül N, Karakaya S. Fenilketonüri Hastaları İçin Maviyemiş Vaccinium corymbosum L. İçeren Toz Puding Karışımı Üretimi. Akademik Gıda. June 2013;11(2):28-36.
Chicago Ergül, Nilüfer, and Sibel Karakaya. “Fenilketonüri Hastaları İçin Maviyemiş Vaccinium Corymbosum L. İçeren Toz Puding Karışımı Üretimi”. Akademik Gıda 11, no. 2 (June 2013): 28-36.
EndNote Ergül N, Karakaya S (June 1, 2013) Fenilketonüri Hastaları İçin Maviyemiş Vaccinium corymbosum L. İçeren Toz Puding Karışımı Üretimi. Akademik Gıda 11 2 28–36.
IEEE N. Ergül and S. Karakaya, “Fenilketonüri Hastaları İçin Maviyemiş Vaccinium corymbosum L. İçeren Toz Puding Karışımı Üretimi”, Akademik Gıda, vol. 11, no. 2, pp. 28–36, 2013.
ISNAD Ergül, Nilüfer - Karakaya, Sibel. “Fenilketonüri Hastaları İçin Maviyemiş Vaccinium Corymbosum L. İçeren Toz Puding Karışımı Üretimi”. Akademik Gıda 11/2 (June 2013), 28-36.
JAMA Ergül N, Karakaya S. Fenilketonüri Hastaları İçin Maviyemiş Vaccinium corymbosum L. İçeren Toz Puding Karışımı Üretimi. Akademik Gıda. 2013;11:28–36.
MLA Ergül, Nilüfer and Sibel Karakaya. “Fenilketonüri Hastaları İçin Maviyemiş Vaccinium Corymbosum L. İçeren Toz Puding Karışımı Üretimi”. Akademik Gıda, vol. 11, no. 2, 2013, pp. 28-36.
Vancouver Ergül N, Karakaya S. Fenilketonüri Hastaları İçin Maviyemiş Vaccinium corymbosum L. İçeren Toz Puding Karışımı Üretimi. Akademik Gıda. 2013;11(2):28-36.

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