Yazar "Çoşkun, Fatma" için listeleme
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The Effect of Using Different Levels of Calcium Carbonate On the Pysical,Chemical And Sensory Properties of Yoghurt
Çoşkun, Fatma (2011)In this research, fortification was applied to milk by adding different amounts of CaCO3. Fortification was performed before and after pasteurization of milk with different levels (200, 400, 600 mg/100ml) of calcium ... -
The use of some food supplements in the thrace region of Turkey
Çoşkun, Fatma; Velioğlu Er, E. (Hacettepe University, Faculty of Pharmacy, 2020)This study was to determine the supplement intake with dietary habits in Turkey’s Thrace, with a total of 1010 people attended the volunteers with different sociocultural backgrounds was conducted in June-September 2018. ...