European Food Science and Engineering
European Food Science and Engineering
Cilt: 2 Sayı: 2
Effect of thermosonication on functional and rheological properties of green lentil protein
Cilt: 2, Sayı: 2 Sayfalar 41 - 46 Tuğba BASKINCI,Dea Amalia AMANDA APUD,Osman GÜL European Food Science and Engineering
Chemical composition and health effects of quinoa: Areview
Cilt: 2, Sayı: 2 Sayfalar 34 - 40 Emine OKUMUŞ,Mehmet Ali TEMİZ European Food Science and Engineering
Effect of Addition of Fig Seed Cold Press Oil Byproduct on Physicochemical, Sensory, Textural and Bioactive Properties of Bread
Cilt: 2, Sayı: 2 Sayfalar 59 - 64 Elif ÇAKIR,Ruşen METİN YILDIRIM,Görkem ÖZÜLKÜ,Fatih TÖRNÜK, Ömer Said TOKER,Osman SAĞDIÇ,Muhammet ARICI European Food Science and Engineering
A review on fatty acid profiles of edible wild mushrooms from Turkey
Cilt: 2, Sayı: 2 Sayfalar 46 - 51 Sanem BULAM,Nebahat ÜSTÜN,Aysun PEKŞEN European Food Science and Engineering
Effects of different processing methods on nutrients, bioactive compounds, and biological activities of Chanterelle mushroom (Cantharellus cibarius): A review
Cilt: 2, Sayı: 2 Sayfalar 52 - 58 Sanem BULAM,Nebahat ÜSTÜN,Aysun PEKŞEN European Food Science and Engineering
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