المؤلفون: Erkan Karacabey, Şehriban Gül Özçelik, Merve Seçil Turan, Cem Baltacıoğlu, Erdoğan Küçüköner

المساهمون: 0-Belirlenecek

مصطلحات موضوعية: Gıda Bilimi ve Teknolojisi

Relation: Akademik Gıda; Makale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı; https://app.trdizin.gov.tr/makale/TWpFNU1USXpNdz09; https://hdl.handle.net/11480/3254; 14; 141; 150

الاتاحة: https://hdl.handle.net/11480/3254
https://app.trdizin.gov.tr/makale/TWpFNU1USXpNdz09

المؤلفون: Erkan Karacabey, Şehriban Gül Özçelik, Erdoğan Küçüköner, Merve Seçil Turan, Cem Baltacıoğlu

المصدر: Journal of the Science of Food and Agriculture. 96:4603-4612

مصطلحات موضوعية: 0301 basic medicine, 030109 nutrition & dietetics, Nutrition and Dietetics, Moisture, Fat content, Chemistry, 04 agricultural and veterinary sciences, 040401 food science, Process conditions, Calorie intake, 03 medical and health sciences, 0404 agricultural biotechnology, Breaking force, Oil content, Food science, Response surface methodology, Agronomy and Crop Science, Water content, Food Science, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::ed4f5590cc4561ad679a71be982d9259
https://doi.org/10.1002/jsfa.7678

المؤلفون: Erkan Karacabey, Merve Seçil Turan

المصدر: Volume: 2, Issue: 1 31-39
Bilge International Journal of Science and Technology Research

مصطلحات موضوعية: Moisture, Chemistry, business.industry, Ultrasound, Ultrasound assisted, Oil absorption, Food Science and Technology, Gıda Bilimi ve Teknolojisi, Scientific method, Texture (crystalline), Food science, frying,food drying,texture,oils,color, business, Water content

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cddcef8bfcd7592632cdf78f40aef2fe
https://dergipark.org.tr/tr/pub/bilgesci/issue/36277/398334

المؤلفون: KÜÇÜKÖNER, ERDOĞAN, KARACABEY, ERKAN, Merve Seçil, Turan, BALTACIOĞLU, CEM, Şehriban Gül, özçelik

Relation: e1068da0-c459-4df5-8eaa-eacca7693553; https://avesis.sdu.edu.tr/publication/details/e1068da0-c459-4df5-8eaa-eacca7693553/oai; http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/88175

الاتاحة: http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/88175
https://avesis.sdu.edu.tr/publication/details/e1068da0-c459-4df5-8eaa-eacca7693553/oai

المؤلفون: Merve Seçil Turan, Erkan Karacabey, Erdoğan Küçüköner, Cem Baltacıoğlu, Şehriban Gül Özçelik

المصدر: Journal of Food Process Engineering. 40:e12381

مصطلحات موضوعية: Moisture, General Chemical Engineering, Cooking methods, 010401 analytical chemistry, Single factor, Sem analysis, 04 agricultural and veterinary sciences, 040401 food science, 01 natural sciences, Microwave assisted, 0104 chemical sciences, 0404 agricultural biotechnology, Breaking force, Reduced fat, Response surface methodology, Food science, Food Science, Mathematics

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::de85828ba05a052e00bc3a6ebfd5559a
https://doi.org/10.1111/jfpe.12381