Kurum Yazarı "Taş, Mahire" Fakülteler İçin Listeleme
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Optimization of fat content and pH level of unsalted fresh cheese used in the manufacturing of cheese halva (Hosmerim)
Kurultay, Şefik; Öksüz, Ömer; Taş, Mahire (Blackwell Publishing, 2008)Cheese halva (Hosmerim) is a popular Turkish dessert composed mainly of unsalted fresh cheese. In this research, the effects of critical process parameters such as different fat and pH levels on some compositional and ...