Possibilities for the use of whey in tel kadayıf (a Turkish dessert) production
Author:
Publisher
The Scientific and Technological Research Council of Turkey (TUBITAK-ULAKBIM)
Subject
Ecology,Food Science,Forestry
Cited by 5 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. SÜRDÜRÜLEBİLİR GASTRONOMİ KAPSAMINDA MERSİN MUTFAĞINA ÖZGÜ YÖRESEL TATLILARIN STANDART REÇETELERİNİN VE KABUL EDİLEBİLİRLİĞİNİN BELİRLENMESİ;Nevşehir Hacı Bektaş Veli Üniversitesi SBE Dergisi;2023-10-06
2. A Literature Database Review of the Competitive Factors That Influence the Production and Use of Whey in the Brazilian Dairy Industry;Foods;2023-09-07
3. Effect of different oils and sugar syrups on the properties of tray kadayif (traditional Turkish dessert);Journal of Ethnic Foods;2023-05-04
4. Efficiency of food additives and frying durations in reducing acrylamide and 5-hydroxymethylfurfural formation in tray kadayif dessert;International Food Research Journal;2023-02-24
5. Türk Mutfağında Bulunan Bazı Geleneksel Tatlı Türlerinin B Vitamini Kompozisyonlarının Belirlenmesi;European Journal of Science and Technology;2021-01-16
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