by
Atik, Hande, author.
Format:
Manuscript
Excerpt:
, texture, total phenolic content, sensory, microbial and water activity analysis were determined to
by
Aktaş, Ayşe Burcu.
Format:
Manuscript
Excerpt:
phenomena. For this purpose, the chemical parameters measured are pH, water activity, total fat amount
View Other Search Results
by
Özer, Merve, author.
Format:
Manuscript
Excerpt:
properties of chocolate, whereas the texture analysis showed an increase in the hardness of free-cell in
by
Akgün, Begüm, author.
Format:
Manuscript
Excerpt:
higher phenolic index. Microbiological analysis has shown that all the microbiological analysis has that
by
Ercan, Duygu.
Format:
Manuscript
Excerpt:
found as 54.33 %±5.17 total solid content, 0.82±0.05 water activity, 25.11 %±2.86 fat content, 5.58±0.43
by
Erten, Yasemin.
Format:
Manuscript
Excerpt:
determined using ICP and EDX analysis, respectively. According to the results, the dissolution amount of CaO
Limit Search Results
Narrowed by: