Harran Tarım ve Gıda Bilimleri Dergisi

Possibility of using 'chickpea aquafaba' as egg replacer in traditional cake formulation

Mine Aslan, Nilgün Ertaş · 2020 · 61 citations · Full text

Cake Formulation, Whole Egg, Egg Replacer +7

Quality characteristics of some durum wheat varieties grown in Southeastern Anatolia Region of Turkey (GAP)

Ali Yıldırım, Ahmet Ferit Atasoy · 2020 · 13 citations · Full text

Effect of pH-shifting method on solubility and emulsifying properties of soy protein concentrate

Gülçin Yıldız · 2019 · 13 citations · Full text

Food Colloid, Engineering, Alkaline Ph Values +16

Biocontrol of Alternaria alternata Causing Leaf Spot Disease on Faba Bean (Vicia faba L.) Using Some Trichoderma harzianum Isolates Under In vitro Condition

Mukaddes Kayım, Amin Mohammed Yones, Ali Endes · 2018 · 12 citations · Full text

Plant-pathogen Interaction, Fungal Pathogen, Crop Protection +13

Microbiological, physicochemical, textural and volatile characteristics of traditional kashar cheese produced in Muş

Sefa Işık, Fatih Bozkurt, Senem GÜNER et al. · 2020 · 11 citations · Full text