Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese
Dinkçi, N., Kesenkaş, H., Seçkin, A. K., Kınık, Ö., Gönç, S.
Published in Grasas y aceites (Sevilla) (01.07.2011)
Published in Grasas y aceites (Sevilla) (01.07.2011)
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Journal Article
Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability
Akalın, A.S., Kesenkas, H., Dinkci, N., Unal, G., Ozer, E., Kınık, O.
Published in Journal of dairy science (01.01.2018)
Published in Journal of dairy science (01.01.2018)
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Journal Article
The effect of using a vegetable fat blend on some attributes of kashar cheese
Kesenkas, H, Dinkçi, N, Seçkin, A.K, Kinik, Ö, Gönç, S
Published in Grasas y aceites (Sevilla) (01.03.2009)
Published in Grasas y aceites (Sevilla) (01.03.2009)
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Journal Article
Chemical and microbiological properties of Kargi Tulum Cheese
Dinkçi, N., Ege University, Faculty of Agriculture, İzmir (Turkey). Div. of Dairy Technology, Ünal, G., Ege University, Faculty of Agriculture, İzmir (Turkey). Div. of Dairy Technology, Akalın, A.S., Ege University, Faculty of Agriculture, İzmir (Turkey). Div. of Dairy Technology, Varol, S., Ege University, Faculty of Agriculture, İzmir (Turkey). Div. of Dairy Technology, Gönç, S., Ege University, Faculty of Agriculture, İzmir (Turkey). Div. of Dairy Technology
Published in Ege Üniversitesi Ziraat fakültesi dergisi (2012)
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Published in Ege Üniversitesi Ziraat fakültesi dergisi (2012)
Journal Article
Liquid chromatographic determination of thiamin in dairy products
Sibel Akalin, A, Gonc, S, Dinkci, N
Published in International journal of food sciences and nutrition (01.06.2004)
Published in International journal of food sciences and nutrition (01.06.2004)
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Journal Article