“..., and functional properties of “Fenugreek” and “Soy” flours were studied. Also the effect of pH changes on protein...”
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“... and Pomegranate juice concentrate/ maltodextrin ratio were 170 °C, 0.55 and 0.6, respectively. This study revealed...”
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“...In this study, the effect of chestnut flour substitution on the physicochemical and sensory...”
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“...In this study, the composition, color attributes and functional properties of watermelon, melon...”
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“...This study was performed in order to examine the effect of verjuice concentration...”
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“...In this study, effect of gender, muscle type (<em>biceps femoris</em> (BF) and <em>longissimus...”
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“...Postmortem proteolysis is one of the best ways to study meat tenderizing process. In this research...”
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