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Results:
1-9
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Results: 9
Authors:
Ibanoglu, S
Ibanoglu, E
Citation: S. Ibanoglu et E. Ibanoglu, Modelling of natural fermentation in cowpeas using response surface methodology, J FOOD ENG, 48(3), 2001, pp. 277-281
Authors:
Ibanoglu, E
Karatas, S
Citation: E. Ibanoglu et S. Karatas, High pressure effect on foaming behaviour of whey protein isolate, J FOOD ENG, 47(1), 2001, pp. 31-36
Authors:
Ibanoglu, E
Citation: E. Ibanoglu, High pressure effect on foaming properties of beta-lactoglobulin and dextran sulfate mixture, NAHRUNG, 45(5), 2001, pp. 342-346
Authors:
Ibanoglu, E
Ibanoglu, S
Citation: E. Ibanoglu et S. Ibanoglu, Foaming behaviour of liquorice (Glycyrrhiza glabra) extract, FOOD CHEM, 70(3), 2000, pp. 333-336
Authors:
Ibanoglu, S
Ibanoglu, E
Citation: S. Ibanoglu et E. Ibanoglu, Rheological properties of cooked tarhana, a cereal-based soup, FOOD RES IN, 32(1), 1999, pp. 29-33
Authors:
Ibanoglu, E
Ibanoglu, S
Citation: E. Ibanoglu et S. Ibanoglu, Foaming properties of white wheat flour-yoghurt mixture as affected by fermentation, J CEREAL SC, 30(1), 1999, pp. 71-77
Authors:
Ibanoglu, E
Ibanoglu, S
Citation: E. Ibanoglu et S. Ibanoglu, Foaming behaviour of EDTA-treated alpha-lactalbumin, FOOD CHEM, 66(4), 1999, pp. 477-481
Authors:
Ibanoglu, S
Ibanoglu, E
Ainsworth, P
Citation: S. Ibanoglu et al., Effect of different ingredients on the fermentation activity in tarhana, FOOD CHEM, 64(1), 1999, pp. 103-106
Authors:
Ibanoglu, S
Ibanoglu, E
Citation: S. Ibanoglu et E. Ibanoglu, Effect of time and temperature on lactic acid fermentation of a white wheat flour-yoghurt mixture, NAHRUNG, 43(6), 1999, pp. 414-417
Risultati:
1-9
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