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FARKLI KARBONHİDRAT FORMÜLASYONLARI İLE ÜRETİLMİŞ AYVA SUYU KONSANTRESİ KATKILI SERT ŞEKERLERİN KALİTE ÖZELLİKLERİNİN İNCELENMESİ

Yıl 2021, Cilt: 46 Sayı: 3, 528 - 538, 15.05.2021
https://doi.org/10.15237/gida.GD21027

Öz

Bu çalışmada farklı karbonhidrat formülasyonları kullanılarak ayva suyu konsantresi katkılı sert şeker üretimi amaçlanmıştır. Her bir karbonhidrat formülasyonu (%100 sakkaroz, %75 sakkaroz+%25 glikoz, %75 sakkaroz+%25 fruktoz) için geleneksel açık kazan üretim yöntemi kullanılarak sert şeker üretilmiştir. Ürünlerin renk, camsı geçiş sıcaklığı (Tg) ve higroskopisite değerleri, şeker kompozisyonları, duyusal özellikleri incelenmiştir. % 100 sakkaroz kullanılarak üretilen sert şekerlerin L*, a* ve b* değerleri en yüksek olarak bulunmuştur. Şeker formülasyonlarına glikoz ve fruktoz ilavesi ürünlerin Tg değerinde azalmaya neden olmuştur. %75 sakkaroz+ %25 fruktoz formülasyonu kullanılarak üretilen sert şekerlerin higroskopisite değeri en yüksek olarak bulunmuştur. Karbonhidrat formülasyonundaki farklılık ürünlerin şeker kompozisyonunu etkilemiştir. Formülasyonunda glikoz içeren sert şekerler genel beğeni kriteri açısından en yüksek puanlanmıştır

Kaynakça

  • Altınok, E., Palabiyik, I., Gunes, R., Toker, O.S., Konar, N., Kurultay, Ş. (2020). Valorization of grapeby-products as a bulking agent insoft candies: Effect of particle size. LWT - Food Science and Technology, 118108776.
  • Altuğ Onoğur, T., Elmacı, Y. (2011). Sensory evaluation in foods. İzmir, Turkey: Sidaş.
  • Archaina, D., Sosaa, N., Riveroa, R., Scheborb, C. (2019). Freeze-dried candies from black currant (RibesnigrumL.) and yoghurt. Physicochemical and sensorial characterization. LWT - Food Science and Technology. 100: 444–449.
  • Atsukawa, K., Kudo,S., Amari, S., Takiyama, H. (2020). Increase of solidification rate to improve quality of productivity for xylitol/ sorbitol crystalline candy products. Journal of Food Engineering 268 : 109738.
  • Dewi, E.N., Kurniasih, R.A., and Purnamayati, L. (2018). The application of microencapsulated phycocyanin as a blue natural colorant to the quality of jelly candy. 3rd International Conference on Tropical and Coastal Region Eco Development 2017 IOP Publishing IOP Conf. Series: Earth and Environmental Science, 116: 012047.
  • Dhakal, D. and Pradhananga, M.L. (2017). Utilization of watermelon rind (byproduct) in preparation of candy and its quality evaluation. International Journal of Multidisciplinary Papers, 2 (1): 1–6.
  • Dorn, G.A., Savenkova, T.V., Sidorova, O.S., Golub, O.V. (2015). Confectionery goods for healthy diet. Foods Raw Mater, 3(1): 70-76.
  • El.Said Ali, N.M., Al-Askalany, Ghandor, H.M. (2017). Evaluation of sensory, physicochemical changes of marshmallow (children candy) by addition natural colors. Bulletin of the National Nutrition Institute of the Arab Republic of Egypt. (50):154-178.
  • Elsanhoty, R.M. Al-Turki A.L., El-Razik, M.M.A. (2017). Production of carotenoids from Rhodotorula mucilaginosa and their applications as colorant agent in sweet candy. Journal of Food, Agriculture & Environment, 15 (2): 21-26.
  • Ergun, R., Lietha, R., Hartel, R.W. (2010). Moisture and shelf life in sugar confections. Critical Reviews in Food Science and Nutrition, 50: 162-192.
  • Güneş, R., Palabıyık, İ., Kurultay, Ş. (2018). Şekerleme teknolojisinde fonksiyonel ürün üretimi. GIDA, 43 (6): 984-1001.
  • Hayoğlu, I., Izol, G., Gümüş, A., Göncü, B., Çevik, G.B. (2010). Menengicin şekerleme üretiminde kullanım olanakları. J.Agric.Fac.Hr.U.,14(4): 57-62.
  • İlaslan, K. (2014). Sert şekerlemelerde kontrolsüz inversiyon ve soğuk erime problemlerinin araştırılması ve çözüm önerileri. Hacettepe Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Ankara, Türkiye, 84 s.
  • Khandare, V., Walia, S., Singh, M., Kaur, C. (2011). Black carrot (Daucus carota ssp. sativus) juice: Processing effects on antioxidant composition and color. Food and Bioproducts Processing. 89, (4): 482-486.
  • Kılıç, M., Evranuz, Ö. (2006). Gıdalarda camsılığa geçiş ve kalite ilişkisi. GIDA, 31(5):253-257.
  • Kovács,M., Dóka, O., Richfield D. (2019). Determinatıon of two color agents in hard boıled candy by laser-based photoacoustıc spectroscopy and colorımetry carpathian. Journal of Food Science and Technology. 11(4): 126-132.
  • Kuşat, N., Kösekahyaoğlu, L. (2011). Gıda sektöründe ürün ve iyileştirilmiş ürün inovasyonları: Batı Akdeniz bölgesi şekerleme, kakao ve çikolata alt sektörü üzerine bir uygulama. Uluslararası Alanya İşletme Fakültesi Dergisi, 3: 2.
  • Mirandaa, J.S., Costa, B.V., de Oliveira, I.V., de Lima, D.C.N., Martins, E.M.F., Júnior, B.R.C.L., Benevenuto, W.C.A.N., de Queiroza, I.C., da Silvaa, R.R., Martins, M.L. (2020). Probiotic jelly candies enriched with native Atlantic Forest fruits and Bacillus coagulans GBI-30 6086. LWT - Food Science and Technology 126: 109275.
  • Mouraa, S.C.S.R., Berling, C.L., Garcia, A.O., Queiroz, M.B., Alvim, I.D., Hubinger, M.D. (2019). Release of anthocyanins from the hibiscus extract encapsulated by ionic gelation and application of microparticles in jelly candy. Food Research International, 121:542–552.
  • Mutlu, C., Tontul, S.A., Erbaş, M. (2018). Production of a minimally processed jelly candy for children using honey instad of sugar. Food Science and Technology, 93: 499-505.
  • Oliveira, G.A., Castilhos, F., Renard, C.M.C., Bureau, S. (2014). Comparison of NIR and MIR spectroscopic methods for determination of individual sugars, organic acids and carotenoids in passion fruit. Food Research International, 60:154-162.
  • Özen, G., Akbulut, M., Artik, N. (2011). Stability of black carrot anthocyanins in the Turkish delight (LOKUM) during storage. Journal of Food Process Engineering. 34(4):1282-1297.
  • Özyurt, V.H., Saralı, H., Ötleş, S. (2019). Betalain ekstraktlarının gıdalarda kullanım olanakları. Pamukkale Univ Muh Bilim Derg, 25(7), 864-870.
  • Palabıyık, İ. Demircan, A., Demirci , A. Ş. (2019). İnülin içerikli jelly tipi yumuşak şekerleme üretimi ve bileşen optimizasyonu. GIDA, 44 (5): 759–769.
  • Reinheimer, M.A., Mussati, S.F., Scenna, N.J. (2012). Optimization of operating conditions of a cooling tunnel for production of hard candies. Journal of Food Engineering, 109(1): 22-31.
  • Rizk, E.M., El-Gharably, A.M., Tolba, K.H. (2008). carotenoid pigments composition of calendula flower and its potential uses as antioxidant and natural colorant in manufacturing of hard candy. Agric. Sci., Ain Shams Univ., Cairo, 16(2): 407-417.
  • Rodriguez-Amaya, D.B. (2016). Natural food pigments and colorants. Current Opinion in Food Science, 7: 20-26.
  • Rupérez, P., Toledano, G. (2003). Celery byproducts as a source of mannitol. European Food Research and Technology, 216(3): 224–226
  • Sabbagh, N.K., Fagerson, I.S. (1979). Changes in carbohydrate composition in Hard Candy. Journal of Food Science, 44, 123-126.
  • Silva, L.B., Annetta, F.E., Alves, A.B., Queiroz, M.B.Q., Fadini, A. L., Silva, M.G., Efraim, P. (2016). Effect of differently processed açai (Euterpe oleracea Mart.) on the retention of phenolics and anthocyanins in chewy candies. International Journal of Food Science and Technology. 51: 2603–2612.
  • Singh, C., Saluja, N., Sharma, R. K., (2019). A computation-driven, energy-efficient and hybrid of microwave and conventional drying process for fast gooseberry candy production. Journal of Microwave Power and Electromagnetic Energy, 53(4): 259-275.
  • Smidova, I., Copikova, J., Maryska, M., Coimbra, A. (2003). Crystals in hard candies. Czech Journal of Food Sciences, 21(5): 185-191.
  • Sokolovsky, A. (1937). Effect of humidity on hygroscopic properties of sugars and caramel. Industrial & Engineering Chemistry, 9: 1422-1423.
  • Spanemberg, F.E. M., Korzenowski, A.L., Sellitto, M.A. (2019). Effects of sugar composition on shelf life of hard candy: Optimization study using D-optimal mixture design of experiments. J Food Process Eng., 42(6):e13213.
  • Tan, J., Kerr, W.L. (2017). Determination of glass transitions in boiled candies by capacitance based thermal analysis (CTA) and genetic algorithm (GA). Journal of Food Engineering, 193: 68-75.
  • Wojdyło, A., MirosławaTeleszko, M., Oszmiański, J. (2014). Antioxidant property and storage stability of quince juice phenolic compounds. Food Chemistry 152: 261-270.
  • Yıkmış, S., Çöl, B.G., Alpaslan,, M. (2019). Thermosonication processing of quince (Cydonia Oblonga) juice: Effects on total phenolics, ascorbic acid, antioxidant capacity, color and sensory properties. Ciênc. Agrotec, 43:e019919.
  • Yılmaz, F.M., Yıldırım, E., Karakuş, M. (2019). Production of natural colorant fortified hard candy: Effects of different carbohydrate formulations on colour, glass transition, hygroscopicity, carbohydrate composition and sensory properties. GIDA, 44 (2): 357-368.
  • Yılmaz, H.K., Dikbaş, M.D., Bilgüven, M. (2016). Siyanobakterilerden elde edilen pigment maddeleri ve kullanım alanları. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 30(1): 139-155.
  • Zellner, D., Greene, N., Jimenez, M., Calderon, A., Diaz, Y., Sheraton, M. (2018). The effect of wrapper color on candy flavor expectations and perceptions. Food Quality and Preference, 68: 98-104.

INVESTIGATING THE QUALITY CHARACTERISTICS OF QUINCE JUICE CONCENTRATE FORTIFIED HARD CANDIES PRODUCED WITH DIFFERENT CARBONHYDRATE FORMULATIONS

Yıl 2021, Cilt: 46 Sayı: 3, 528 - 538, 15.05.2021
https://doi.org/10.15237/gida.GD21027

Öz

In this study, it was aimed to produce hard candy with quince juice concentrate by using different carbohydrate formulations. Hard candy was produced for each carbohydrate formulation (100% sucrose, 75% sucrose + 25% glucose, 75% sucrose + 25% fructose) using the traditional open boiler production method. Color, glass transition temperature (Tg) and hygroscopicity values, sugar composition and sensory properties of the products were examined. The L *, a * and b * values of hard candies produced using 100% sucrose were found to be the highest. Addition of glucose and fructose to sugar formulations caused a decrease in the Tg value of the products. The highest hygroscopicity value was found in the hard candies produced using 75% sucrose + 25% fructose formulation. The difference in the carbohydrate formulation affected the sugar composition of the products. Hard candies containing glucose in their formulation were scored highest in terms of overall acceptance

Kaynakça

  • Altınok, E., Palabiyik, I., Gunes, R., Toker, O.S., Konar, N., Kurultay, Ş. (2020). Valorization of grapeby-products as a bulking agent insoft candies: Effect of particle size. LWT - Food Science and Technology, 118108776.
  • Altuğ Onoğur, T., Elmacı, Y. (2011). Sensory evaluation in foods. İzmir, Turkey: Sidaş.
  • Archaina, D., Sosaa, N., Riveroa, R., Scheborb, C. (2019). Freeze-dried candies from black currant (RibesnigrumL.) and yoghurt. Physicochemical and sensorial characterization. LWT - Food Science and Technology. 100: 444–449.
  • Atsukawa, K., Kudo,S., Amari, S., Takiyama, H. (2020). Increase of solidification rate to improve quality of productivity for xylitol/ sorbitol crystalline candy products. Journal of Food Engineering 268 : 109738.
  • Dewi, E.N., Kurniasih, R.A., and Purnamayati, L. (2018). The application of microencapsulated phycocyanin as a blue natural colorant to the quality of jelly candy. 3rd International Conference on Tropical and Coastal Region Eco Development 2017 IOP Publishing IOP Conf. Series: Earth and Environmental Science, 116: 012047.
  • Dhakal, D. and Pradhananga, M.L. (2017). Utilization of watermelon rind (byproduct) in preparation of candy and its quality evaluation. International Journal of Multidisciplinary Papers, 2 (1): 1–6.
  • Dorn, G.A., Savenkova, T.V., Sidorova, O.S., Golub, O.V. (2015). Confectionery goods for healthy diet. Foods Raw Mater, 3(1): 70-76.
  • El.Said Ali, N.M., Al-Askalany, Ghandor, H.M. (2017). Evaluation of sensory, physicochemical changes of marshmallow (children candy) by addition natural colors. Bulletin of the National Nutrition Institute of the Arab Republic of Egypt. (50):154-178.
  • Elsanhoty, R.M. Al-Turki A.L., El-Razik, M.M.A. (2017). Production of carotenoids from Rhodotorula mucilaginosa and their applications as colorant agent in sweet candy. Journal of Food, Agriculture & Environment, 15 (2): 21-26.
  • Ergun, R., Lietha, R., Hartel, R.W. (2010). Moisture and shelf life in sugar confections. Critical Reviews in Food Science and Nutrition, 50: 162-192.
  • Güneş, R., Palabıyık, İ., Kurultay, Ş. (2018). Şekerleme teknolojisinde fonksiyonel ürün üretimi. GIDA, 43 (6): 984-1001.
  • Hayoğlu, I., Izol, G., Gümüş, A., Göncü, B., Çevik, G.B. (2010). Menengicin şekerleme üretiminde kullanım olanakları. J.Agric.Fac.Hr.U.,14(4): 57-62.
  • İlaslan, K. (2014). Sert şekerlemelerde kontrolsüz inversiyon ve soğuk erime problemlerinin araştırılması ve çözüm önerileri. Hacettepe Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Ankara, Türkiye, 84 s.
  • Khandare, V., Walia, S., Singh, M., Kaur, C. (2011). Black carrot (Daucus carota ssp. sativus) juice: Processing effects on antioxidant composition and color. Food and Bioproducts Processing. 89, (4): 482-486.
  • Kılıç, M., Evranuz, Ö. (2006). Gıdalarda camsılığa geçiş ve kalite ilişkisi. GIDA, 31(5):253-257.
  • Kovács,M., Dóka, O., Richfield D. (2019). Determinatıon of two color agents in hard boıled candy by laser-based photoacoustıc spectroscopy and colorımetry carpathian. Journal of Food Science and Technology. 11(4): 126-132.
  • Kuşat, N., Kösekahyaoğlu, L. (2011). Gıda sektöründe ürün ve iyileştirilmiş ürün inovasyonları: Batı Akdeniz bölgesi şekerleme, kakao ve çikolata alt sektörü üzerine bir uygulama. Uluslararası Alanya İşletme Fakültesi Dergisi, 3: 2.
  • Mirandaa, J.S., Costa, B.V., de Oliveira, I.V., de Lima, D.C.N., Martins, E.M.F., Júnior, B.R.C.L., Benevenuto, W.C.A.N., de Queiroza, I.C., da Silvaa, R.R., Martins, M.L. (2020). Probiotic jelly candies enriched with native Atlantic Forest fruits and Bacillus coagulans GBI-30 6086. LWT - Food Science and Technology 126: 109275.
  • Mouraa, S.C.S.R., Berling, C.L., Garcia, A.O., Queiroz, M.B., Alvim, I.D., Hubinger, M.D. (2019). Release of anthocyanins from the hibiscus extract encapsulated by ionic gelation and application of microparticles in jelly candy. Food Research International, 121:542–552.
  • Mutlu, C., Tontul, S.A., Erbaş, M. (2018). Production of a minimally processed jelly candy for children using honey instad of sugar. Food Science and Technology, 93: 499-505.
  • Oliveira, G.A., Castilhos, F., Renard, C.M.C., Bureau, S. (2014). Comparison of NIR and MIR spectroscopic methods for determination of individual sugars, organic acids and carotenoids in passion fruit. Food Research International, 60:154-162.
  • Özen, G., Akbulut, M., Artik, N. (2011). Stability of black carrot anthocyanins in the Turkish delight (LOKUM) during storage. Journal of Food Process Engineering. 34(4):1282-1297.
  • Özyurt, V.H., Saralı, H., Ötleş, S. (2019). Betalain ekstraktlarının gıdalarda kullanım olanakları. Pamukkale Univ Muh Bilim Derg, 25(7), 864-870.
  • Palabıyık, İ. Demircan, A., Demirci , A. Ş. (2019). İnülin içerikli jelly tipi yumuşak şekerleme üretimi ve bileşen optimizasyonu. GIDA, 44 (5): 759–769.
  • Reinheimer, M.A., Mussati, S.F., Scenna, N.J. (2012). Optimization of operating conditions of a cooling tunnel for production of hard candies. Journal of Food Engineering, 109(1): 22-31.
  • Rizk, E.M., El-Gharably, A.M., Tolba, K.H. (2008). carotenoid pigments composition of calendula flower and its potential uses as antioxidant and natural colorant in manufacturing of hard candy. Agric. Sci., Ain Shams Univ., Cairo, 16(2): 407-417.
  • Rodriguez-Amaya, D.B. (2016). Natural food pigments and colorants. Current Opinion in Food Science, 7: 20-26.
  • Rupérez, P., Toledano, G. (2003). Celery byproducts as a source of mannitol. European Food Research and Technology, 216(3): 224–226
  • Sabbagh, N.K., Fagerson, I.S. (1979). Changes in carbohydrate composition in Hard Candy. Journal of Food Science, 44, 123-126.
  • Silva, L.B., Annetta, F.E., Alves, A.B., Queiroz, M.B.Q., Fadini, A. L., Silva, M.G., Efraim, P. (2016). Effect of differently processed açai (Euterpe oleracea Mart.) on the retention of phenolics and anthocyanins in chewy candies. International Journal of Food Science and Technology. 51: 2603–2612.
  • Singh, C., Saluja, N., Sharma, R. K., (2019). A computation-driven, energy-efficient and hybrid of microwave and conventional drying process for fast gooseberry candy production. Journal of Microwave Power and Electromagnetic Energy, 53(4): 259-275.
  • Smidova, I., Copikova, J., Maryska, M., Coimbra, A. (2003). Crystals in hard candies. Czech Journal of Food Sciences, 21(5): 185-191.
  • Sokolovsky, A. (1937). Effect of humidity on hygroscopic properties of sugars and caramel. Industrial & Engineering Chemistry, 9: 1422-1423.
  • Spanemberg, F.E. M., Korzenowski, A.L., Sellitto, M.A. (2019). Effects of sugar composition on shelf life of hard candy: Optimization study using D-optimal mixture design of experiments. J Food Process Eng., 42(6):e13213.
  • Tan, J., Kerr, W.L. (2017). Determination of glass transitions in boiled candies by capacitance based thermal analysis (CTA) and genetic algorithm (GA). Journal of Food Engineering, 193: 68-75.
  • Wojdyło, A., MirosławaTeleszko, M., Oszmiański, J. (2014). Antioxidant property and storage stability of quince juice phenolic compounds. Food Chemistry 152: 261-270.
  • Yıkmış, S., Çöl, B.G., Alpaslan,, M. (2019). Thermosonication processing of quince (Cydonia Oblonga) juice: Effects on total phenolics, ascorbic acid, antioxidant capacity, color and sensory properties. Ciênc. Agrotec, 43:e019919.
  • Yılmaz, F.M., Yıldırım, E., Karakuş, M. (2019). Production of natural colorant fortified hard candy: Effects of different carbohydrate formulations on colour, glass transition, hygroscopicity, carbohydrate composition and sensory properties. GIDA, 44 (2): 357-368.
  • Yılmaz, H.K., Dikbaş, M.D., Bilgüven, M. (2016). Siyanobakterilerden elde edilen pigment maddeleri ve kullanım alanları. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 30(1): 139-155.
  • Zellner, D., Greene, N., Jimenez, M., Calderon, A., Diaz, Y., Sheraton, M. (2018). The effect of wrapper color on candy flavor expectations and perceptions. Food Quality and Preference, 68: 98-104.
Toplam 40 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Ahsen Rayman Ergün 0000-0003-0943-1950

Yeliz Tekgül 0000-0001-8173-023X

Yayımlanma Tarihi 15 Mayıs 2021
Yayımlandığı Sayı Yıl 2021 Cilt: 46 Sayı: 3

Kaynak Göster

APA Rayman Ergün, A., & Tekgül, Y. (2021). FARKLI KARBONHİDRAT FORMÜLASYONLARI İLE ÜRETİLMİŞ AYVA SUYU KONSANTRESİ KATKILI SERT ŞEKERLERİN KALİTE ÖZELLİKLERİNİN İNCELENMESİ. Gıda, 46(3), 528-538. https://doi.org/10.15237/gida.GD21027
AMA Rayman Ergün A, Tekgül Y. FARKLI KARBONHİDRAT FORMÜLASYONLARI İLE ÜRETİLMİŞ AYVA SUYU KONSANTRESİ KATKILI SERT ŞEKERLERİN KALİTE ÖZELLİKLERİNİN İNCELENMESİ. GIDA. Mayıs 2021;46(3):528-538. doi:10.15237/gida.GD21027
Chicago Rayman Ergün, Ahsen, ve Yeliz Tekgül. “FARKLI KARBONHİDRAT FORMÜLASYONLARI İLE ÜRETİLMİŞ AYVA SUYU KONSANTRESİ KATKILI SERT ŞEKERLERİN KALİTE ÖZELLİKLERİNİN İNCELENMESİ”. Gıda 46, sy. 3 (Mayıs 2021): 528-38. https://doi.org/10.15237/gida.GD21027.
EndNote Rayman Ergün A, Tekgül Y (01 Mayıs 2021) FARKLI KARBONHİDRAT FORMÜLASYONLARI İLE ÜRETİLMİŞ AYVA SUYU KONSANTRESİ KATKILI SERT ŞEKERLERİN KALİTE ÖZELLİKLERİNİN İNCELENMESİ. Gıda 46 3 528–538.
IEEE A. Rayman Ergün ve Y. Tekgül, “FARKLI KARBONHİDRAT FORMÜLASYONLARI İLE ÜRETİLMİŞ AYVA SUYU KONSANTRESİ KATKILI SERT ŞEKERLERİN KALİTE ÖZELLİKLERİNİN İNCELENMESİ”, GIDA, c. 46, sy. 3, ss. 528–538, 2021, doi: 10.15237/gida.GD21027.
ISNAD Rayman Ergün, Ahsen - Tekgül, Yeliz. “FARKLI KARBONHİDRAT FORMÜLASYONLARI İLE ÜRETİLMİŞ AYVA SUYU KONSANTRESİ KATKILI SERT ŞEKERLERİN KALİTE ÖZELLİKLERİNİN İNCELENMESİ”. Gıda 46/3 (Mayıs 2021), 528-538. https://doi.org/10.15237/gida.GD21027.
JAMA Rayman Ergün A, Tekgül Y. FARKLI KARBONHİDRAT FORMÜLASYONLARI İLE ÜRETİLMİŞ AYVA SUYU KONSANTRESİ KATKILI SERT ŞEKERLERİN KALİTE ÖZELLİKLERİNİN İNCELENMESİ. GIDA. 2021;46:528–538.
MLA Rayman Ergün, Ahsen ve Yeliz Tekgül. “FARKLI KARBONHİDRAT FORMÜLASYONLARI İLE ÜRETİLMİŞ AYVA SUYU KONSANTRESİ KATKILI SERT ŞEKERLERİN KALİTE ÖZELLİKLERİNİN İNCELENMESİ”. Gıda, c. 46, sy. 3, 2021, ss. 528-3, doi:10.15237/gida.GD21027.
Vancouver Rayman Ergün A, Tekgül Y. FARKLI KARBONHİDRAT FORMÜLASYONLARI İLE ÜRETİLMİŞ AYVA SUYU KONSANTRESİ KATKILI SERT ŞEKERLERİN KALİTE ÖZELLİKLERİNİN İNCELENMESİ. GIDA. 2021;46(3):528-3.

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