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Toplam kayıt 3, listelenen: 1-3
Preliminary investigation of yoghurt enriched with hazelnut milk
(Univ Putra Malaysia Press, 2019)
The present work aimed to investigate the use of hazelnut milk (HM) with dairy milk in the preparation of yoghurt. Cow milk (CM) mixed with HM (75: 25, v/v) was used as the raw material for HM-enriched yoghurt (HMEY). The ...
The effects of beeswax coating on quality of Kashar cheese during ripening
(International Journal of Food Science and Technology, 2012-06)
The aim of this study was to evaluate the effects of the application of beeswax coating on the microbiological, physicochemical and sensory properties of Kashar cheese during ripening (120 day). Kashar cheeses were coated ...
Quality Properties of Wheat Breads Incorporated with Dried Sourdoughs Produced with Different Fermentation and Drying Methods
(Karger, 2018)
The aim of this study was to evaluate the effect of the dried sourdoughs produced with two different fermentation methods [Spontaneous fermentation(SPF) and starter of lactic acid bacteria-added fermentation(STF)], and ...