Vol. 4 No. 2 (2023):

Articles

• The Effect of Different Culture and Stabilizer Use on the Physicochemical and Sensory Properties of Ice Cream

  Abstract views: 360 / PDF downloads: 193

  Kurban Yasar, Ali Yeydem

  123-132

  • PDF

• Characterization of water chestnut starch – xanthan gum complexes influenced by the addition of sucrose at different levels

  Abstract views: 270 / PDF downloads: 153

  Zubala Lutfi, Qudsiyah Kalim, Abeera Moin

  89-103

  • PDF

• Effect of pH and Brewing Methods on Volatile Nitrogenous Compounds in Turkish Coffee

  Abstract views: 271 / PDF downloads: 151

  Kemal Sen, Fırat Can, Irmak Asi, Nadir Demirel

  • PDF

• Application of ultrasound on meat tenderization: A review

  Abstract views: 484 / PDF downloads: 256

  Ahmed Abdirahman Ahmed

  • PDF

• Optimization of spray-drying process for tomato paste

  Abstract views: 297 / PDF downloads: 254

  Daniela Cabrera-Roque, Yojhansel Aragüez-Fortes, Maria Amador-Valladares, José Rodríguez, Jorge Pino

  • PDF