The Effects of Adding Different Stabilizers in Brine on the Physicochemical, Sensory, Microbiological and Textural Properties of White Cheese by Hasan Cankurt

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The Use of Carrot Fiber and Some Gums in the Production of Block-Type Melting Cheese by Hasan Cankurt, Mustafa Cavus, Osman Guner

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Harnessing the Role of Three Lactic Acid Bacteria (LAB) Strains for Type II Sourdough Production and Influence of Sourdoughs on Bread Quality and Maillard Reaction Products by Mustafa Sahin, Muhammed Ozgolet, Hasan Cankurt, Enes Dertli

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Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential by Zuhal Alkay, Fereshteh Falah, Hasan Cankurt, Enes Dertli

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