Vol. 4 No. 1 (2023)
Articles
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Microbial Evaluation of Fermented Beetroot Juice Produced by Probiotic Lacticaseibacillus paracasei
Abstract views: 201 / PDF downloads: 83 -
Assessing the Level of Adulteration in Firik Bulgur Mixed with Regular Bulgur by Using a Color Meter: A Preliminary Study
Abstract views: 219 / PDF downloads: 129 -
Oxidative stability of yoghurts fortified with lyophilized purslane throughout storage
Abstract views: 119 / PDF downloads: 95 -
Thermal and Nonthermal Inactivation of Foodborne Pathogens on Low-Moisture Foods
Abstract views: 137 / PDF downloads: 115 / PDF downloads: 0