Resultados da busca - Behic Mert

Assessment of the Quality Attributes of Oat β-glucan Fortified Reduced-Fat Goat Milk Yogurt Supported by Microfluidization por Elif Ayse Anli, Asuman Gursel, Ayse Gursoy, Behic Mert

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Baryum Sülfatın Ticari Kıvam Arttırıcılarla Hazırlanan Sıvıların Reolojisi ve IDDSI Sınıflandırması Üzerine Etkisi por Behiç Mert, Selen Serel-Arslan, Numan Demir, Tuncay Yılmaz

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Starch digestibility: How single, double, and multiple physicochemical modifications change nutritional attributes of starch? por Hadis Rostamabadi, Ilkem Demirkesen, Behic Mert, Sreejani Barua, Rosana Colussi, Sabrina Feksa Frasson, Yong Wang, Seid Reza Falsafi

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Rheological and sensorial behavior of tomato product enriched with pea protein and olive powder por Murad Bal, Elif Gokcen Ates, Elif Gokcen Ates, Furkan Erdem, Gokcem Tonyali Karsli, Melis Cetin Karasu, Ozlem Ozarda, Behic Mert, Mecit H. Oztop

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