Volume: 10 - Issue: 4

Year: 2012

Research Article

2. Effect of Lentil Flour Addition on Physical and Sensory Properties of Stirred Yoghurt

3. Effect of Lentil Flour Addition on Physical and Sensory Properties of Stirred Yoghurt

5. Shelf Life of Anchovy Engraulis engrasicholus, L.1758 Patties Stored at 4°C

11. Production and Quality Characteristics of “Doogh”

Collection

14. Probiyotik Bakterilerin Düşük Sıcaklık Stresine Adaptasyonu

Writing Rules

25964   25965    25966      25968   25967


88x31.png

Bu eser Creative Commons Atıf-GayriTicari 4.0 (CC BY-NC 4.0) Uluslararası Lisansı ile lisanslanmıştır.

Akademik Gıda (Academic Food Journal) is licensed under a Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0).