Cilt: 6 -
Sayı: 2
1.448 |
2.966
İçindekiler
Research Articles
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Influence of heating on chemical composition, antioxidant activity and protein quality of an advanced line Amaranthus cruentus L. seed flour
/ Sayfalar
: 67-76
Gabriela Silvina RAZZETO, José Elías ROJAS MORENO, Elba Graciela AGUİLAR, Edmundo Guillermo PEİRETTİ, Viviana Romina LUCERO LOPEZ, Graciela De Jesús ALBARRACÍN, Nora Lilian ESCUDERO
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Food safety knowledge of food handlers working in hotel kitchens in Turkey
/ Sayfalar
: 67-89
Taner TUNCER, Aylin AKOĞLU
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Health effects of ethanolic extract from seeds of lady finger
/ Sayfalar
: 90-97
Jasadee KAEWSRİCHAN, Paweena WONGWİTWİCHOT, Sirikhwan MANEE
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Probiyotikli devam formülünde probiyotiğin canlılık çalışması
/ Sayfalar
: 98-109
Selda BULCA, Rana AĞALDAY
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Antioxidant, total phenolic, ascorbic acid and color changes of Ocimum bacilicum L. by various drying methods
/ Sayfalar
: 110-116
Özlem TURGAY, Yusuf ESEN
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Extracellular phytase activites of lactic acid bacteria in sourdough mix prepared from traditionally produced boza as starter culture
/ Sayfalar
: 117-127
Murat DOĞAN, İsmail Hakkı TEKİNER
Review Articles
