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Toplam kayıt 4, listelenen: 1-4
Rheological and melting properties of sucrose-free dark chocolate
(Taylor & Francis Inc, 2017)
In this study, sugar-free dark chocolate was produced from isomalt and maltitol by (V) seeding technique as an alternative to conventional tempering process. The effect of (V) seed concentrations on the particle size ...
Removal of Yield-Stress Fluids from Pipework Using Water
(Wiley, 2018)
The emptying of product from process plant is a significant multiphase flow problem in food and personal care industries, controlling both product recovery, and cleaning time. Product and operational losses can be significant, ...
Effect of using kefir in the formulation of traditional Tarhana
(Soc Brasileira Ciencia Tecnologia Alimentos, 2019)
Tarhana is known as a fermented cereal product made traditionally from wheat flour and yoghurt. As a novelty, kefir was used as substitute for yoghurt in tarhana production partially and completely to investigate the effects ...
Investigating the GMO Existence in Chips and Breakfast Cereals Marketed in Turkey
(Univ Namik Kemal, 2021)
In this research, processed or low processed samples containing corn or corn products (corn semolina, flour, etc.) and soybean were randomly collected from the market, and 25 products in total (chips, nuts, cereals, flour) ...