Erişim şekli için "info:eu-repo/semantics/openAccess" Emirdağ Meslek Yüksekokulu listeleme
Toplam kayıt 3, listelenen: 1-3
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Determination of quality characteristic of biscuits including ground yellow poppy seed as fat replacer
(International Journal of Secondary Metabolite, 2017)In this study, fat was replaced by ground yellow poppy seed in biscuit formulation for producing low fat biscuit and the changes in physical characteristics, color values and total phenolic content of biscuits with ... -
Effects of near infrared treatment on electrophoretic patterns of soybean samples
(Euro Food Chem XVIII, 2015)Soybean is an important source of proteins with high nutritional value and good functional properties in food applications. However, the utilization of soybean is limited because of the presence of undesirable components ... -
Gıda işlemede kızıl ötesi uygulaması
(Institute Of Economic Development And Social Researches Publications®, 2019)Bu çalışma, kızılötesi ısıtmanın çeşitli gıdalar üzerine uygulanmasının son yıllarda popüler olduğunu göstermektedir. Kızılötesi yakın kızılötesi (0.75 – 1.4 μm), orta kızılötesi (1.4 - 3 μm) ve uzak kızılötesi (3 - 1000 ...