Author:
Akbulut Mehmet,Saricoban Cemalettin,Ozcan M. Musa
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference26 articles.
1. Akbulut, M. (2008). Comparative studies of mineral contents of hulled sesame paste (tahin), unhulled sesame paste (bozkir tahin) and their blends. Asian Journal of Chemistry, 20(3), 1801–1805.
2. Akbulut, M., & Coklar, H. (2008). Physicochemical and rheological properties of sesame pastes (tahin) processed from hulled and unhulled roasted sesame seeds and their blends at various levels. Journal of Food Process Engineering, 31, 488–502.
3. Akbulut, M., Coklar, H., & Ozen, G. (2008). Rheological characteristics of Juniperus drupacea fruit juice (pekmez) concentrated by boiling. Food Science and Technology International, 14(4), 321–328.
4. Akbulut, M., & Ozcan, M. M. (2008). Some physical, chemical, and rheological properties of sweet sorghum (Sorghum bicolor (L) moench) pekmez (molasses). International Journal of Food Properties, 11, 79–91.
5. Akbulut, M., Ozcan, M. M., & Coklar, H. (2009). Evaluation of antioxidant activity, phenolic, mineral contents and some physicochemical properties of several pine honeys collected from Western Anatolia. International Journal of Food Sciences and Nutrition, 60(7), 577–589.
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