Dr Omer S Toker
Subject: Food Science & Technology
Primary location: Turkey
Modeling of Bioactive Compound Content of Different Tea Bags: Effect of Steeping Temperature and Time
Published in:Journal of Food Processing and Preservation
Publication date:2016-05-06Modeling of Bioactive Compound of Tea
Change in major fatty acid composition of vegetable oil depending on phenolic incorporation and storage period
Published in:Quality Assurance and Safety of Crops & Foods
Publication date:2016-04-15
Pasting, Textural and Sensory Characteristics of the Kofter, A Fruit-Based Dessert: Effect of Molasses and Water Concentration
Published in:International Journal of Food Engineering
Publication date:2015-01-17
Investigating the effect of production process of ball mill refiner on some physical quality parameters of compound chocolate: response surface met...
Published in:International Journal of Food Science & Technology
Publication date:2016-12-29
Pasting properties of buckwheat, rice and maize flours and textural properties of their gels: effect of ascorbic acid concentration
Published in:Quality Assurance and Safety of Crops & Foods
Publication date:2017-08-14