Vol. 4 No. 2 (2023): 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: 142 / PDF downloads: 63

  Kurban Yasar, Ali Yeydem

  123-132

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

  Abstract views: 176 / PDF downloads: 80

  Zubala Lutfi, Qudsiyah Kalim, Abeera Moin

  89-103

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

  Abstract views: 162 / PDF downloads: 97

  Kemal Sen, Fırat Can, Irmak Asi, Nadir Demirel

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• Application of ultrasound on meat tenderization: A review

  Abstract views: 237 / PDF downloads: 113

  Ahmed Abdirahman Ahmed

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• Optimization of spray-drying process for tomato paste

  Abstract views: 133 / PDF downloads: 89

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

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