The Effect of Using Different Size Purple Carrots and Lactobacillus Plantarum on the Properties of Fermented Shalgam (Şalgam) by Hasan Tangüler

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Traditional Turkish Fermented Cereal Based Products: Tarhana, Boza and Chickpea Bread by Hasan Tangüler

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Şalgam Suyu Üretiminde Gerçekleştirilen Havuç Fermantasyonu Sırasında Mikrobiyal Değişim Üzerine Sıcaklığın Etkisi by Akkız Çankaya, Hasan Tangüler

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Effect of Waste Fermented Carrot Powder Addition on Quality of Biscuits by Hande Baltacıoğlu, Cem Baltacıoğlu, Hasan Tangüler

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Problems, Suggestions and Last Trends Related to Salgam Beverage which is Traditional Product of Turkey by Hasan Tangüler, Selin Özge Dinç, Sermet Can Beylikci

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Effect of Three Different Preservatives on the Microbiota of Shalgam, a Traditional Lactic Acid Fermented Beverage by Gamze Nur Mujdeci, Hasan Tanguler, Hasan Macit, Bulent Kabak

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Our Traditional Dessert which is to be Forgotten: UĞUT by Hasan Tangüler, Hasan Eleroğlu, Emir Ayşe Özer, Nursel Develi Işıklı

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The Effect of Adding Different Amounts of Lachancea thermotolerans together with Saccharomyces cerevisiae on Simultaneous Fermentation in Emir Wine Production by Hasan Tangüler, Mehmet Yetisen, Ayse Geylan Sanyol, Ayse Ezgi Tuncel, Turkan Turkmaya, Vecihe Bal, Hüseyin Erten

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