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, 2020 In this thesis, the effect of microbial transglutaminase enzyme, fibrin / thrombin combination, alginate or combination of these binding agents on phisicochemical parameters of cooked ground beef with reduced salt level were investigated. In this study, 1% microbial transglutaminase enzyme , 5% fibrin/thrombin combination, 0,5% alginate were used ...
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Nohut unu ilavesinin kekin dielektrik özelikleri ve kalite parametreleri üzerine etkisi
, 2020 In this study it was aimed to determine the effect of dielectric properties of cake batter and microwave baked cakes with different fomulations on the quality of final product. For this purpose, the physical properties of different cake formulations which were baked in microwave oven at different microwave powers (300W, 350W, 400W) and during different
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Sıra arası mesafenin tatlı sorgumun gelişimi, verimi ve kalite parametreleri üze
Journal of Agricultural Faculty of Gaziosmanpasa University, 2017 openaire +1 more source
Balıkesir Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim ...
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Uluslararası rekabet stratejileri: nanoteknoloji ve Türkiye [PDF]
, 2008 Menceloglu, Yusuf Z. +1 more
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Ekmeklik Un Kalite Parametreleri Arasındaki İlişkiler
2019In this study; 10 different bread flour samples, commercially available, were analyzed and evaluated by using criteria such as physical, chemical, farinograph, dough extensibility and bread volume. According to the results; the highest positive correlations were between gluten and bread volume r=0.83** , between kneading tolerance index and softening ...
YILMAZ, Mahir Serdar, MERAL, Raciye
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Keçi Sütünde Bazı Kalite Parametreleri İçin Metot Validasyonu
2020Goat milk has great importance in human health and nutrition. It may be used to manufacture wide variety of products due to its chemical characteristics. In this study, an easy and quick method for the analysis of fat, fat-free dry matter (FFDM), lactose, protein percentage, electrical conductivity, freezing point and density in milk was validated. The
KARAASLAN, İrem +3 more
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