Results 11 to 20 of about 29 (27)

Physicochemical properties of low-fat soft cheese Turkish Beyaz made with bacterial cellulose as fat mimetic

International Journal of Dairy Technology, 2011
Aynur Gul Karahan, Aylin Akoglu
exaly  

Effects of blends of camel and calf chymosin on proteolysis, residual coagulant activity, microstructure, and sensory characteristics of Beyaz peynir

Journal of Dairy Science, 2019
Ali Adnan Hayaloglu, A A Hayaloglu
exaly  

Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture

Journal of Dairy Science, 2010
Sebnem Harsa, Aynur Gul Karahan
exaly  

Comparisons of different single‐strain starter cultures for their effects on ripening and grading of Beyaz cheese

International Journal of Food Science and Technology, 2007
Ali Adnan Hayaloglu
exaly  

Microbiological, biochemical and technological properties of Turkish White cheese ‘Beyaz Peynir’

International Dairy Journal, 2002
P F Fox, A A Hayaloglu
exaly  

Evrişimsel Sinir Ağları Aracılığı ile Beyaz Kan Hücrelerinin Sınıflandırılması

2023
exaly  

Proteolysis and lipolysis of white-brined (Beyaz) cheese during storage: Effect of milk pasteurization temperature

Journal of Food Processing and Preservation, 2018
Oguz Aydemir
exaly  

Manufacture of Turkish Beyaz cheese added with probiotic strains

LWT - Food Science and Technology, 2009
Aynur Gul Karahan, Håkan Kuleaşan, Gulden Basyigit Kilic   +2 more
exaly  

Changes in Historical Urban Squares: Historical Transformation of Beyazıt Square

Kent Akademisi
Necmi Ates
exaly  

Determination of Dynamic Characteristics of Historic Beyazıt Tower

Buildings
Cagla Sekerci, Namik Kemal Oztorun, Erdem Damcı   +2 more
exaly