All Stories

  1. Effect of Various Bulk Sweeteners on the Survivability of Lactobacillus casei 431 in Milk Chocolate: Rheological and Sensory Properties Analysis

    Article • Current Pharmaceutical Biotechnology, October 2020, Bentham Science Publishers

    Dr Omer S Toker, Nevzat Konar

  2. Alternative Tempering of Sugar-Free Dark Chocolates by βv Seeding: Sensorial, Micro-Structural and Some Physical Properties and Volatile Profile

    Article • International Journal of Food Engineering, September 2019, De Gruyter

    Dr Omer S Toker, Nevzat Konar, Osman Sagdic

  3. Synbiotic Dark Chocolate

    Article • International Journal of Food Engineering, January 2017, De Gruyter

    Nevzat Konar