İSTANBUL AYDIN ÜNİVERSİTESİ
INTERNATIONAL JOURNAL OF FOOD ENGINEERING RESEARCH
IJFER EKİM 2020
ISSN: 2149-5777
Cilt: 6 – Sayı: 2
DOI: 10.17932/IAU.IJFER.2015.003/2020.602
[su_button url=”/wp-content/uploads/2021/09/10.17932IAU.IJFER_.2015.0032020.602.pdf” icon=”icon: file-pdf-o”]IJFER Ekim 2020[/su_button]
[su_button url=”/wp-content/uploads/2021/09/editor-mesaji-602.pdf” icon=”icon: file-pdf-o”]Editörün Mesajı[/su_button]
Araştırma Makaleleri
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| Use of Different Essential Oils in Concentrated Yogurt as Natural Preservative
Mohanad ALAYOUBI Avni ÇAKICI Fuad RIMAWI |
[su_button url=”/wp-content/uploads/2021/09/ijfer_v06i2001.pdf” icon=”icon: file-pdf-o”]PDF[/su_button] |
| Alternative Extraction Techniques of Curcuminoids from Turmeric
Tuğçe CEYHAN Furkan ERDEM |
[su_button url=”/wp-content/uploads/2021/09/ijfer_v06i2002.pdf” icon=”icon: file-pdf-o”]PDF[/su_button] |
| Chocolate Production, Nutrients and Health Benefits
Beyza GÜRSOY Z. Dilek HEPERKAN |
[su_button url=”/wp-content/uploads/2021/09/ijfer_v06i2003.pdf” icon=”icon: file-pdf-o”]PDF[/su_button] |
| IJFER EKİM 2020 CİLT 6 SAYI 2 DOI LİSTESİ | [su_button url=”/wp-content/uploads/2021/09/doi-numaralari-602.pdf” icon=”icon: file-pdf-o”]PDF[/su_button] |
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