European Food Science and Engineering Vol: 3 Issue: 1

Evaluation of Thymus pseudopulegioides plant extracts for total phenolic contents, antioxidant and antimicrobial properties

Latife Betül Gül, Nilgün Özdemir, Osman Gül, Ahmet Çon

Publication date : 2022-06-23

Preventing of bread mould spoilage and reducing the use of calcium propionate in bread by using antifungal lactic acid bacteria

Esra Saraç, Ahmet Çon

Publication date : 2022-06-23

Investigation properties of Ayran (yoghurt drink) produced from different ratio of cow and hemp seed milk mixtures

Ayşegül Beşir, Mustafa Mortaş, Fehmi Yazici

Publication date : 2022-06-23

What have been highly pointed in bread and sourdough researches: using bibliometric analysis as a powerful tool

Ozen Sokmen, Özlem Sökmen Gürçam, Ayşe Neslihan Dündar, Furkan Türker Saricaoğlu

Publication date : 2022-06-23

Effect of fortification of defatted Moringa oleifera seed flour on consumers acceptability and nutritional characteristics of wheat bread

Mike Ojotu Eke, Jasper Okoro Godwin Elechi, Fatima Bello

Publication date : 2022-06-23

The effects of high molecular weight glutenin subunits in wheat flours on soft- and hard-dough biscuit products quality

Yaşar Karaduman, Nevzat Aydin, Hüseyin Emirdaği

Publication date : 2022-06-23