Results 131 to 140 of about 474,612 (228)

Preparation and Characterization of Bigels from Psyllium Husk Seed Hydrogel-Beeswax Oleogel: As a Fat Replacer in Cakes. [PDF]

ACS Omega
Akcicek A, Gultekin F, Karasu S.
europepmc   +1 more source

Wine & Gastronomy Tourism Connecting People

, 2022
openaire   +2 more sources

The Quality Characteristics of Gluten-Free Cake Produced from Maize Starch, Chia and Lentil Flours. [PDF]

Plant Foods Hum Nutr
Kılıç A, Boz H.
europepmc   +1 more source

Intercultural Dialogue Begins at the Dining Table: A Unilateral Kosovo Perspective on Turkish-Kosovar Fusion Cuisine. [PDF]

Foods
Uçuk C, Çevik Ç, Arman O, Spence C.
europepmc   +1 more source

Gastronomy, Tourism and the Media [PDF]

Journal of Tourism Futures, 2017
openaire   +2 more sources

Chefs' Attitudes and Sensory Analysis of Invasive Crayfish (<i>Faxonius limosus</i>) Meat: Psychological and Culinary Aspects. [PDF]

Foods
Paunić M, Lazarević J, Škrobot D, Čabarkapa I, Šmugović S, Vidosavljević M, Županjac M.   +6 more
europepmc   +1 more source

Editorial: Food tourism: culture, technology, and sustainability. [PDF]

Front Nutr
Naderi N, Naderi N, Boo HC, Lee KH, Chen PJ.   +4 more
europepmc   +1 more source

Gastronomy Tourism as an Alternative Tourism: An Assessment on the Gastronomy Tourism Potential of Turkey

International Journal of Academic Research in Business and Social Sciences, 2015
openaire   +1 more source

Weaving Regenerative Value Through Nature-Inclusive Stakeholder Engagement: Insights From Indigenous Businesses in the Sierra Nevada. [PDF]

Bus Soc
Oberholzer S.
europepmc   +1 more source

Heuristic tourism trend and gastronomy tourism in Istanbul

, 2019
Gastronomical products are among the most important cultural values of a destination. Local gastronomical culture differentiate one destination from the other. Gastronomical values of a destination reflects the identity of its local culture. The visitors consume the products of a destination.
openaire   +1 more source