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ET EMÜLSİYONLARININ BAZI FİZİKSEL VE TEKSTÜREL ÖZELLİKLERİ ÜZERİNE FARKLI MODİFİYE NİŞASTALARIN ETKİLERİ

Year 2017, Volume: 42 Issue: 6, 773 - 786, 15.12.2017

Abstract

Modifiye nişastanın et emülsiyonlarının fonksiyonel
özelliklerine etkisi bir model sistem kullanılarak incelenmiştir. Araştırmada,
model emülsiyon sisteminde yağ/su emülsiyon sistemlerinin, emülsiyon kapasitesi,
stabilitesi, pH ve dokusal özellikleri üzerine modifiye edilmiş patates
nişastalarının (doğal, asit, dekstrinize ve pre-jelatinize) ve nişasta
seviyesinin (% 1, 2 ve 4 w/w) etkileri araştırılmıştır. 
En yüksek emülsiyon kapasitesi (181.42 ml
yağ/g protein) asit modifiye nişasta için belirlenmiştir. En uygun emülsiyon
kapasitesi ve stabilitesi %1 nişasta seviyesinde belirlenmiştir. Tekstür
analizi sonucunda, nişasta ve nişasta seviyesinin çiğ ve pişmiş et
emülsiyonlarının sertliği, yapışkanlığı ve çiğneme değerleri üzerinde çok
önemli (
P <0.01) etkileri belirlenmiştir. Bu çalışmada, %1
pre-jelatinize modifiye nişastanın diğer nişasta seviyelerine göre daha yüksek
emülsiyon stabilitesi ve kapasitesi değerlerinden dolayı et emülsiyonlarının
bazı doku özelliklerini iyileştirmek için kullanılabileceği belirlenmiştir.

References

  • Aktaş, N., Gençcelep, H. (2006). Effect of starch type and ıts modifications on physicochemical properties of bologna-type sausage produced with sheep tail fat. Meat Sci, 74, 404-408. doi:10.1016/j.meatsci.2006.04.012
  • Alamanou, S., Bloukas, J.G., Paneras, E.D., Doxastakis, G. (1996). Influence of protein isolate from lupin seeds (Lupinus albus ssp. Graecus) on processing and quality characteristics of frankfurters. Meat Sci, 42, 79–93.
  • Baranowska, H.M., Rezler, R., Poliszko, S., Dolata, W., Piotrowska, E., Piatek, M. (2004). Starch as a functional addition in meat batters. Starch. From starch containing sources to isolation of starches and their applications. Nova Science Publishers, Inc., New York, USA, 115–123 p.
  • Bemiller, J., Whistler, R. (2009). Starch: Chemistry and Technology. Third Edition, Academic Press, New York, USA. 900 p.
  • Çağlarirmak, N., Çakmaklı, Ü. (1993). Chemical principles of in the production of different modified starch. Journal of Food, 18, 131-137.
  • Carballo, J., Baretto, G., Colmenero, F.J. (1995). Starch and egg white influence on properties of bologna sausage as related to fat content. J Food Sci, 60, 673-677.
  • Carballo, J., Fernandez, P., Baretto, G., Solas, M.T., Colmenero, F.J. (1996). Morphology and texture of bologna sausage as related to content of fat, starch and egg white. J Food Sci, 61, 652-655.
  • Cheftel, J.C., Cuq, J.L., Lorient, D. (1985). Amino acids, peptides, and proteins. In O. R. Fennema (Ed.), Food chemistry (2nd ed.) Marcel Dekker Inc. New York, NY,USA, 369 p.
  • Clark, A.H., Kavanagh, G.M., Ross-Murphy, S.B. (2001). Globular protein gelation theory and experiment. Food Hydrocolloid, 15, 383–400.
  • Claus, J.R., Hunt, M.C. (1991). Low-fat, high added bologna formulated with texture modifying ingredients. J Food Sci, 56, 643-647, 652.
  • Colmenero, F.J., Barreto, G., Fernandez, P., Carballo, J. (1996). Frozen storage of bologna sausages as a function of fat content and of levels of added starch and egg white. Meat Sci, 42, 325-332.
  • Dickinson, E., Casanova, H. (1999). A thermoreversible emulsion gel based on sodium caseinate. Food Hydrocolloid, 13, 285–289.
  • Dickinson, E.M.A.J., Povey, M.J.W. (1994). Creaming of concentrated oil-in-water emulsions containing xanthan. Food Hydrocolloid, 8, 481–497.
  • Farouk, M.M., Wieliczko, K., Lim, R., Turnwald, S., Macdonald, G.A. (2002). Cooked sausage batter cohesiveness as affected by sarcoplasmic proteins. Meat Sci, 61, 85–90.
  • Gökalp, H.Y., Kaya, M., Zorba, Ö. (1999). Et Ürünleri İşleme Mühendisliği, Atatürk University, Agriculture Faculty Publcations, No: 786, Erzurum, Turkey. 352 p.
  • Hirsch, J.B., Kokini, J.L. (2002). Understanding the mechanism of cross-linking agents (POCl3, STMP, and EPI) through swelling behavior and pasting properties of cross-linked waxy maize starches. Cereal Chem, 79, 102–107. http://dx.doi.org/10.1094/CCHEM.2002.79.1.102
  • Hongsprabhas, P., Barbut, S. (1999). Effect of pre-heated whey protein level and salt on texture development of poultry meat batters. Food Res Int, 32, 145–149.
  • Hoseney, R.C. (1994). Principles of cereal science and technology, AACC Inc., ISBN 0-913250-79-1, St. Paul, Minnesota, USA.
  • Karakaya, M. (1990). Farklı tür organ etlerinin bitkisel ve değişik hayvansal yağlar ile oluşturdukları emulsiyonların çeşitli özelliklerinin model sistemde araştırılması. Doktora Tezi, Fen Bilimleri Enstitüsü, Ataturk Üniversitesi, Erzurum, Türkiye. 60 s.
  • Karakaya, M., Gökalp, H.Y. (1991). Farklı tür etlerin bitkisel ve değişik hayvansal yağlar ile oluşturdukları emülsiyonların çeşitli özelliklerinin model sistemde araştırılması. 2nd Ed., International Food Symposium, 20-24 Ekim, Bursa, Türkiye. 397 s.
  • Liu, H., Nie, Y., Chen, H. (2014). Effect of different starches on colors and textural properties of surimi-starch gels. Int J Food Prop, 17, 1439–1448. DOI: 10.1080/10942912.2012.680224
  • McClements, D.J. (1999). Food Emulsions: Principles, Practice and Techniques. CRC Press. Florida, USA, 264 p.
  • McClements, D.J. (2000). Comments on viscosity enhancement and depletion flocculation by polysaccharides. Food Hydrocolloid, 14, 173–177.
  • Nilsson, L., Bergenståhl, B. (2007). Emulsification and adsorption properties of hydrophobically modified potato and barley starch. J Agr Food Chem, 55, 1469-1474. DOI: 10.1021/jf062087z
  • Nowsad, A.A.K.M., Kanoh, S., Niwa, E. (2000). Termal gelation characteristics of breast and thigh muscles of spent hen and broiler and their surimi. Meat Sci, 54, 169–175.
  • Ockerman, H.W. (1985). Emulsfying capacity and stability (2nd ed.). Quality control of post mortem muscle tissue (Vol. 2). The Ohio State University. Columbus, OH:
  • Parker, A., Gunning, P.A., Robins, M.M. (1995). How does xanthan stabilise salad dressing? Food Hydrocolloid, 9, 333–342.
  • Pietrasik, Z. (1999). Effect of content of protein, fat and modified starch on binding textural characteristics, and colour of comminuted scalded sausages. Meat Sci, 51, 17–25. Sandhu, K.S., Singh, N., Lim, S.T.A. (2007). comparison of native and thinned acid normal and waxy corn starches: phisicochemical, thermal morphologycal and pasting properties. LWT-Food Sci Technol, 40, 1527–1536. doi:10.1016/j.lwt.2006.12.012
  • Sarıçoban, C., Özalp, B., Yılmaz, M.T., Özen, G., Karakaya, M., Akbulut, M. (2008). Characteristics of meat emulsion systems as influenced by different levels of lemon albedo. Meat Sci, 80, 599–606. DOI:10.1016/j.meatsci.2008.02.008
  • Sarıçoban, C., Yılmaz, M.T., Karakaya, M., Tiske, S.S. (2010). The effect of different levels of sunflower head pith addition on the properties of model systememulsions prepared from fresh and frozen beef. Meat Sci, 84, 186–195. doi:10.1016/j.meatsci.2009.08.046
  • Sikora, M., Badrie, N., Deisingh, A.K., Kowalski, S. (2008). Sauces and dressings: A review of properties and applications. Crit Rev Food Sci, 48, 50–77. DOI:10.1080/10408390601079934
  • Smith, D.M. (1988). Meat proteins: functional properties in comminuted meat products. Food Technol-Chicago, 42, 116–121.
  • Tharanathan, R.N. (2005). Starch-Value Addition by Modification. Crit Rev Food Sci Nutr, 45, 371–384. DOI: 10.1080/10408390590967702
  • Tunçtürk, Y., Zorba, Ö. (2006). The effects of enzymatic hydrolysis of casein on apparent yield stress and some emulsion properties. Food Hydrocolloid, 20, 475–482. doi:10.1016/j.foodhyd.2005.04.003
  • Wang, Y.J., Truong, V.D., Wang, L. (2003). Structures and rheological properties of corn starch as affected by acid hydrolysis. Carbohyd Polym. 52, 327–333.
  • Warriss, P.D., Wilkins, L.J., Knowles, T.G. (1999). The influence of ante-mortem handling on poultry meat quality. In R. I. Richardson & G. C. Mead (Eds.). Poultry meat science: poultry meat symposium series, CABI Publishing. Wallingford, UK, 230 p.
  • Yang, A., Trout, G.R., Shay, B.J. (1995). Evaluation of carragenan, isolated soy protein and a modified starch in low-fat frankfurters. 41st Annual International Congress of Meat Science and Technology, Proceedings, 2, 20-25 October, San Antonio, Texas, USA, 435-436 p.
  • Yapar, A., Atay, S., Kayacier, A., Yetim, H. (2006). Effects of different levels of salt and phosphate on some emulsion attributes of the common carp (Cyprinus carpio L., 1758). Food Hydrocolloid, 20, 825–830. doi:10.1016/j.foodhyd.2005.08.005
  • Yglesias, R., Jackson, D.S. (2005). Evaluation of liquid nitrogen freze drying and ethanol dehydration as methods to preserve partially cooked starch and masa systems. Cereal Chem, 82, 702–705. http://dx.doi.org/10.1094/CC-82-0702
  • Yılmaz, M.T. (2012). Comparison of effectiveness of adaptive neuro-fuzzy inference system and artificial neural networks for estimation of linear creep and recovery properties of model meat emulsions.j J Texture Stud. 43, 384–399.xs
  • Yılmaz, M.T., Karaman, S., Doğan, M., Yetim, H., Kayacıer, A. (2012). Characterization of O/W model system meat emulsions using shear creep and creep recovery tests based on mechanical simulation models and their correlation with texture profile analysis (TPA) parameters. J Food Eng, 108, 327–336. doi:10.1016/j.jfoodeng.2011.08.005
  • Zorba, Ö. (1995). Effect of thermal process degrees on protein solubility, different emulsion and electrophoretic characteristics of protein fractions in fresh and frozen beef. PhD. Thesis, Atatürk University, Erzurum-Turkey. 124s.
  • Zorba, Ö., Gökalp, H.Y., Yetim, H., Ockerman, H.W. (1993). Model system evaluations of the effects of different levels of K2HPO4, NaCl and oil temperature on emulsion stability and viscosity of fresh and frozen turkish style meat emulsions. Meat Sci, 34, 145–161.
  • Zorba, Ö., Kurt, Ş. (2006). Optimization of emulsion characteristics of beef, chicken and turkey meat mixtures in model system using mixture design. Meat Sci, 73, 611–618. doi:10.1016/j.meatsci.2006.02.017
  • Zorba, Ö., Kurt, Ş., Gençcelep, H. (2005). The effects of different levels of skim milk powder and whey powder on apparent yield stress and density of different meat emulsions. Food Hydrocolloid, 19, 149–155. doi:10.1016/j.foodhyd.2004.05.001

THE EFFECTS OF DIFFERENT MODIFIED STARCHES ON SOME PHYSICAL AND TEXTURE PROPERTIES OF MEAT EMULSION

Year 2017, Volume: 42 Issue: 6, 773 - 786, 15.12.2017

Abstract

The effect of modified starch
addition on the functional properties of meat emulsions was studied by using a
model system. In this research, the effects of modified potato starches
(native, acid, dextrinized and pre-gelatinized) and starch level (1%, 2 and 4
w/w) on the emulsion capacity, stability, pH and texture properties were
investigated in oil/water model emulsion systems.
The highest emulsion capacity (181.42 ml oil/g protein)
was determined for acid modified starch.
As a result of texture analysis,
hardness, gumminess and chewiness values of raw and cooked meat emulsions were
significantly (
P <0.01) affected by the type of starch and starch
level. It was concluded in this study that 1% pre-gelatinized modified starch
is good for ensuring emulsion stability and can be used as stabilizer for meat
emulsions in order to improve the some texture properties of meat emulsions due
to higher emulsion stability and capacity than the other starch levels. 

References

  • Aktaş, N., Gençcelep, H. (2006). Effect of starch type and ıts modifications on physicochemical properties of bologna-type sausage produced with sheep tail fat. Meat Sci, 74, 404-408. doi:10.1016/j.meatsci.2006.04.012
  • Alamanou, S., Bloukas, J.G., Paneras, E.D., Doxastakis, G. (1996). Influence of protein isolate from lupin seeds (Lupinus albus ssp. Graecus) on processing and quality characteristics of frankfurters. Meat Sci, 42, 79–93.
  • Baranowska, H.M., Rezler, R., Poliszko, S., Dolata, W., Piotrowska, E., Piatek, M. (2004). Starch as a functional addition in meat batters. Starch. From starch containing sources to isolation of starches and their applications. Nova Science Publishers, Inc., New York, USA, 115–123 p.
  • Bemiller, J., Whistler, R. (2009). Starch: Chemistry and Technology. Third Edition, Academic Press, New York, USA. 900 p.
  • Çağlarirmak, N., Çakmaklı, Ü. (1993). Chemical principles of in the production of different modified starch. Journal of Food, 18, 131-137.
  • Carballo, J., Baretto, G., Colmenero, F.J. (1995). Starch and egg white influence on properties of bologna sausage as related to fat content. J Food Sci, 60, 673-677.
  • Carballo, J., Fernandez, P., Baretto, G., Solas, M.T., Colmenero, F.J. (1996). Morphology and texture of bologna sausage as related to content of fat, starch and egg white. J Food Sci, 61, 652-655.
  • Cheftel, J.C., Cuq, J.L., Lorient, D. (1985). Amino acids, peptides, and proteins. In O. R. Fennema (Ed.), Food chemistry (2nd ed.) Marcel Dekker Inc. New York, NY,USA, 369 p.
  • Clark, A.H., Kavanagh, G.M., Ross-Murphy, S.B. (2001). Globular protein gelation theory and experiment. Food Hydrocolloid, 15, 383–400.
  • Claus, J.R., Hunt, M.C. (1991). Low-fat, high added bologna formulated with texture modifying ingredients. J Food Sci, 56, 643-647, 652.
  • Colmenero, F.J., Barreto, G., Fernandez, P., Carballo, J. (1996). Frozen storage of bologna sausages as a function of fat content and of levels of added starch and egg white. Meat Sci, 42, 325-332.
  • Dickinson, E., Casanova, H. (1999). A thermoreversible emulsion gel based on sodium caseinate. Food Hydrocolloid, 13, 285–289.
  • Dickinson, E.M.A.J., Povey, M.J.W. (1994). Creaming of concentrated oil-in-water emulsions containing xanthan. Food Hydrocolloid, 8, 481–497.
  • Farouk, M.M., Wieliczko, K., Lim, R., Turnwald, S., Macdonald, G.A. (2002). Cooked sausage batter cohesiveness as affected by sarcoplasmic proteins. Meat Sci, 61, 85–90.
  • Gökalp, H.Y., Kaya, M., Zorba, Ö. (1999). Et Ürünleri İşleme Mühendisliği, Atatürk University, Agriculture Faculty Publcations, No: 786, Erzurum, Turkey. 352 p.
  • Hirsch, J.B., Kokini, J.L. (2002). Understanding the mechanism of cross-linking agents (POCl3, STMP, and EPI) through swelling behavior and pasting properties of cross-linked waxy maize starches. Cereal Chem, 79, 102–107. http://dx.doi.org/10.1094/CCHEM.2002.79.1.102
  • Hongsprabhas, P., Barbut, S. (1999). Effect of pre-heated whey protein level and salt on texture development of poultry meat batters. Food Res Int, 32, 145–149.
  • Hoseney, R.C. (1994). Principles of cereal science and technology, AACC Inc., ISBN 0-913250-79-1, St. Paul, Minnesota, USA.
  • Karakaya, M. (1990). Farklı tür organ etlerinin bitkisel ve değişik hayvansal yağlar ile oluşturdukları emulsiyonların çeşitli özelliklerinin model sistemde araştırılması. Doktora Tezi, Fen Bilimleri Enstitüsü, Ataturk Üniversitesi, Erzurum, Türkiye. 60 s.
  • Karakaya, M., Gökalp, H.Y. (1991). Farklı tür etlerin bitkisel ve değişik hayvansal yağlar ile oluşturdukları emülsiyonların çeşitli özelliklerinin model sistemde araştırılması. 2nd Ed., International Food Symposium, 20-24 Ekim, Bursa, Türkiye. 397 s.
  • Liu, H., Nie, Y., Chen, H. (2014). Effect of different starches on colors and textural properties of surimi-starch gels. Int J Food Prop, 17, 1439–1448. DOI: 10.1080/10942912.2012.680224
  • McClements, D.J. (1999). Food Emulsions: Principles, Practice and Techniques. CRC Press. Florida, USA, 264 p.
  • McClements, D.J. (2000). Comments on viscosity enhancement and depletion flocculation by polysaccharides. Food Hydrocolloid, 14, 173–177.
  • Nilsson, L., Bergenståhl, B. (2007). Emulsification and adsorption properties of hydrophobically modified potato and barley starch. J Agr Food Chem, 55, 1469-1474. DOI: 10.1021/jf062087z
  • Nowsad, A.A.K.M., Kanoh, S., Niwa, E. (2000). Termal gelation characteristics of breast and thigh muscles of spent hen and broiler and their surimi. Meat Sci, 54, 169–175.
  • Ockerman, H.W. (1985). Emulsfying capacity and stability (2nd ed.). Quality control of post mortem muscle tissue (Vol. 2). The Ohio State University. Columbus, OH:
  • Parker, A., Gunning, P.A., Robins, M.M. (1995). How does xanthan stabilise salad dressing? Food Hydrocolloid, 9, 333–342.
  • Pietrasik, Z. (1999). Effect of content of protein, fat and modified starch on binding textural characteristics, and colour of comminuted scalded sausages. Meat Sci, 51, 17–25. Sandhu, K.S., Singh, N., Lim, S.T.A. (2007). comparison of native and thinned acid normal and waxy corn starches: phisicochemical, thermal morphologycal and pasting properties. LWT-Food Sci Technol, 40, 1527–1536. doi:10.1016/j.lwt.2006.12.012
  • Sarıçoban, C., Özalp, B., Yılmaz, M.T., Özen, G., Karakaya, M., Akbulut, M. (2008). Characteristics of meat emulsion systems as influenced by different levels of lemon albedo. Meat Sci, 80, 599–606. DOI:10.1016/j.meatsci.2008.02.008
  • Sarıçoban, C., Yılmaz, M.T., Karakaya, M., Tiske, S.S. (2010). The effect of different levels of sunflower head pith addition on the properties of model systememulsions prepared from fresh and frozen beef. Meat Sci, 84, 186–195. doi:10.1016/j.meatsci.2009.08.046
  • Sikora, M., Badrie, N., Deisingh, A.K., Kowalski, S. (2008). Sauces and dressings: A review of properties and applications. Crit Rev Food Sci, 48, 50–77. DOI:10.1080/10408390601079934
  • Smith, D.M. (1988). Meat proteins: functional properties in comminuted meat products. Food Technol-Chicago, 42, 116–121.
  • Tharanathan, R.N. (2005). Starch-Value Addition by Modification. Crit Rev Food Sci Nutr, 45, 371–384. DOI: 10.1080/10408390590967702
  • Tunçtürk, Y., Zorba, Ö. (2006). The effects of enzymatic hydrolysis of casein on apparent yield stress and some emulsion properties. Food Hydrocolloid, 20, 475–482. doi:10.1016/j.foodhyd.2005.04.003
  • Wang, Y.J., Truong, V.D., Wang, L. (2003). Structures and rheological properties of corn starch as affected by acid hydrolysis. Carbohyd Polym. 52, 327–333.
  • Warriss, P.D., Wilkins, L.J., Knowles, T.G. (1999). The influence of ante-mortem handling on poultry meat quality. In R. I. Richardson & G. C. Mead (Eds.). Poultry meat science: poultry meat symposium series, CABI Publishing. Wallingford, UK, 230 p.
  • Yang, A., Trout, G.R., Shay, B.J. (1995). Evaluation of carragenan, isolated soy protein and a modified starch in low-fat frankfurters. 41st Annual International Congress of Meat Science and Technology, Proceedings, 2, 20-25 October, San Antonio, Texas, USA, 435-436 p.
  • Yapar, A., Atay, S., Kayacier, A., Yetim, H. (2006). Effects of different levels of salt and phosphate on some emulsion attributes of the common carp (Cyprinus carpio L., 1758). Food Hydrocolloid, 20, 825–830. doi:10.1016/j.foodhyd.2005.08.005
  • Yglesias, R., Jackson, D.S. (2005). Evaluation of liquid nitrogen freze drying and ethanol dehydration as methods to preserve partially cooked starch and masa systems. Cereal Chem, 82, 702–705. http://dx.doi.org/10.1094/CC-82-0702
  • Yılmaz, M.T. (2012). Comparison of effectiveness of adaptive neuro-fuzzy inference system and artificial neural networks for estimation of linear creep and recovery properties of model meat emulsions.j J Texture Stud. 43, 384–399.xs
  • Yılmaz, M.T., Karaman, S., Doğan, M., Yetim, H., Kayacıer, A. (2012). Characterization of O/W model system meat emulsions using shear creep and creep recovery tests based on mechanical simulation models and their correlation with texture profile analysis (TPA) parameters. J Food Eng, 108, 327–336. doi:10.1016/j.jfoodeng.2011.08.005
  • Zorba, Ö. (1995). Effect of thermal process degrees on protein solubility, different emulsion and electrophoretic characteristics of protein fractions in fresh and frozen beef. PhD. Thesis, Atatürk University, Erzurum-Turkey. 124s.
  • Zorba, Ö., Gökalp, H.Y., Yetim, H., Ockerman, H.W. (1993). Model system evaluations of the effects of different levels of K2HPO4, NaCl and oil temperature on emulsion stability and viscosity of fresh and frozen turkish style meat emulsions. Meat Sci, 34, 145–161.
  • Zorba, Ö., Kurt, Ş. (2006). Optimization of emulsion characteristics of beef, chicken and turkey meat mixtures in model system using mixture design. Meat Sci, 73, 611–618. doi:10.1016/j.meatsci.2006.02.017
  • Zorba, Ö., Kurt, Ş., Gençcelep, H. (2005). The effects of different levels of skim milk powder and whey powder on apparent yield stress and density of different meat emulsions. Food Hydrocolloid, 19, 149–155. doi:10.1016/j.foodhyd.2004.05.001
There are 45 citations in total.

Details

Other ID GD17038
Journal Section Articles
Authors

Hüseyin Gençcelep

Münir Anıl

Furkan Türker Sarıcaoğlu This is me

Berrin Ağar This is me

Publication Date December 15, 2017
Published in Issue Year 2017 Volume: 42 Issue: 6

Cite

APA Gençcelep, H., Anıl, M., Sarıcaoğlu, F. T., Ağar, B. (2017). ET EMÜLSİYONLARININ BAZI FİZİKSEL VE TEKSTÜREL ÖZELLİKLERİ ÜZERİNE FARKLI MODİFİYE NİŞASTALARIN ETKİLERİ. Gıda, 42(6), 773-786.
AMA Gençcelep H, Anıl M, Sarıcaoğlu FT, Ağar B. ET EMÜLSİYONLARININ BAZI FİZİKSEL VE TEKSTÜREL ÖZELLİKLERİ ÜZERİNE FARKLI MODİFİYE NİŞASTALARIN ETKİLERİ. The Journal of Food. December 2017;42(6):773-786.
Chicago Gençcelep, Hüseyin, Münir Anıl, Furkan Türker Sarıcaoğlu, and Berrin Ağar. “ET EMÜLSİYONLARININ BAZI FİZİKSEL VE TEKSTÜREL ÖZELLİKLERİ ÜZERİNE FARKLI MODİFİYE NİŞASTALARIN ETKİLERİ”. Gıda 42, no. 6 (December 2017): 773-86.
EndNote Gençcelep H, Anıl M, Sarıcaoğlu FT, Ağar B (December 1, 2017) ET EMÜLSİYONLARININ BAZI FİZİKSEL VE TEKSTÜREL ÖZELLİKLERİ ÜZERİNE FARKLI MODİFİYE NİŞASTALARIN ETKİLERİ. Gıda 42 6 773–786.
IEEE H. Gençcelep, M. Anıl, F. T. Sarıcaoğlu, and B. Ağar, “ET EMÜLSİYONLARININ BAZI FİZİKSEL VE TEKSTÜREL ÖZELLİKLERİ ÜZERİNE FARKLI MODİFİYE NİŞASTALARIN ETKİLERİ”, The Journal of Food, vol. 42, no. 6, pp. 773–786, 2017.
ISNAD Gençcelep, Hüseyin et al. “ET EMÜLSİYONLARININ BAZI FİZİKSEL VE TEKSTÜREL ÖZELLİKLERİ ÜZERİNE FARKLI MODİFİYE NİŞASTALARIN ETKİLERİ”. Gıda 42/6 (December 2017), 773-786.
JAMA Gençcelep H, Anıl M, Sarıcaoğlu FT, Ağar B. ET EMÜLSİYONLARININ BAZI FİZİKSEL VE TEKSTÜREL ÖZELLİKLERİ ÜZERİNE FARKLI MODİFİYE NİŞASTALARIN ETKİLERİ. The Journal of Food. 2017;42:773–786.
MLA Gençcelep, Hüseyin et al. “ET EMÜLSİYONLARININ BAZI FİZİKSEL VE TEKSTÜREL ÖZELLİKLERİ ÜZERİNE FARKLI MODİFİYE NİŞASTALARIN ETKİLERİ”. Gıda, vol. 42, no. 6, 2017, pp. 773-86.
Vancouver Gençcelep H, Anıl M, Sarıcaoğlu FT, Ağar B. ET EMÜLSİYONLARININ BAZI FİZİKSEL VE TEKSTÜREL ÖZELLİKLERİ ÜZERİNE FARKLI MODİFİYE NİŞASTALARIN ETKİLERİ. The Journal of Food. 2017;42(6):773-86.

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