The Determination of Drying Behavior of Enriched Izmir Gevrek with Protein
In this study, Izmir gevrek -highly consumed at the breakfasts- was enriched with dairy proteins by using dairy products (Izmir tulum cheese, milk powder and whey powder)at different levels and 5 mm thick disc-shaped sliced gevrek was dried at three different temperatures (140, 150 and 160°C) in a c...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Pamukkale University
2016-01-01
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| Series: | Pamukkale University Journal of Engineering Sciences |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/tr/pub/pajes/issue/20564/219158 |