Evaluation of Different Light Conditions for Extending the Shelf Life of Lettuce
Authors: NURCAN MENEVŞE | OSMAN NURİ ÖCALAN Session: Food Science and Technology Presentation type: Oral
Showing: 11 - 15 of 15 RESULTS
GEOGRAPHICAL INDICATION FERMENTED DAIRY PRODUCTS IN TURKIYE: A REVIEW OF THE NUTRITIONAL PROPERTIES AND FUNCTIONAL POTENTIAL OF YOGHURT, AYRAN AND DRIED FERMENTED DAIRY PRODUCTS
Authors: DİLEK SAY Session: Food Science and Technology
Lactic Acid Bacteria–Yeast Consortia as Sourdough Starter Cultures: Bacterial Community, Aroma Formation and Dough Rheology
Abstract ID: 474 Authors: Filatov Ivan Session: Food Tech Presentation type: Oral
Coffee Break 2
Program: Coffee Break Duration: 20 min
Utilization of biopolymer films in meat products
Abstract ID: 473 Authors: Maliha Afreen | Ilknur Ucak Session: Food Tech Presentation type: Oral