Volume: 1 Issue: 1 , 1/1/17

Year: 2017

Other

 

1. Studies on Sour Dough Bread Making by Different Methods

Dilek Bircan , Cemile Tuğçe Güray , Kamil Bostan

Page: 1-8

 

2. Application of Systematic Layout Planning Model (SLPM) in Hotel Kitchens

Murat Doğdubay , İkrar Karan

Page: 9-23

 

3. Taste and Aroma Perceptions of Foods from the Perspective of Molecular Gastronomy

Ali Batu

Page: 25-36

 

4. Whole Wheat Bread and Its Effects on Health

İndrani Kalkan , Büşra Özarık

Page: 37-46

 

5. Algae as a Food Source for Humans

Ayla Ünver Alçay , Kamil Bostan , Ekin Dinçel , Candan Varlık

Page: 47-59

 

6. Evaluation of the Maras Tarhana in Gastronomy

Serkan Anıl Gök , Aybuke Ceyhun Sezgin , Fatih Yıldırım

Page: 61-70
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