The Effect of Fermentation Time and Yogurt Bacteria on the Physicochemical, Microbiological and Antioxidant Properties of Probiotic Goat Yogurts by ECEM AKAN

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Effect of Blackberry and Oat Bran Addition on Lactobacillus acidophilus Viability and Antioxidant Activity of Probiotic Yogurt by Ecem akan

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Effect of mineral salt replacement on properties of Turkish White cheese by Ecem Akan, Ozer Kinik

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Importance of Decision Support Systems About Food Safety in Raw Milk Production by Ecem Akan, Özer Kınık

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Çiğ Süt Üretiminde Gıda Güvenliği Açısından Karar Destek Sistemlerinin Önemi by Ecem Akan, Özer Kınık

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Çiğ Süt Üretiminde Gıda Güvenliği Açısından Karar Destek Sistemlerinin Önemi by Ecem AKAN, Özer KINIK

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Importance of Decision Support Systems About Food Safety in Raw Milk Production by Ecem Akan, Özer Kınık

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Çiğ Süt Üretiminde Gıda Güvenliği Açısından Karar Destek Sistemlerinin Önemi by Ecem Akan, Özer Kınık

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Viability of Probiotics, Rheological and the Sensorial Properties of Probiotic Yogurts Fortified with Aqueous Extracts of Some Plants by ECEM AKAN, OKTAY YERLIKAYA, OZGE YILDIZ BAYRAM, OZER KINIK

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Utjecaj korištenja probiotika i prebiotika na aromatske spojeve i teksturalna i senzorska svojstva simbiotskog kozjeg sira by Özer Kınık, Harun Kesenkaş, Pelin Günç Ergönül, Ecem Akan

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Changes in benzoic acid content of goat milk kefir produced using different kefir cultures by Gizem Şendoğan, Ecem Akan, Oktay Yerlikaya, Şaban Meriç, Özer Kınık

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The influence of plant addition to some physicochemical, textural, microstructural, melting ability and sensory properties of Mozzarella cheese by Oktay Yerlikaya, Ecem Akan, Ozge Yildiz Bayram, Ayse Demet Karaman, Ozer Kinik

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