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pamukkale university journal of engineering sciences
سال:2015 - دوره:21 - شماره:9
APPLICATION OF ULTRASOUND IN FOOD DRYING
- صفحه:408-413
ASSESSMENT OF BLACK FIG VARIETIES AS DRIED
- صفحه:394-397
DEBITTERING OF OLIVES BY SEMI DRYING
- صفحه:390-393
DRIED YOGHURTS: KURUT AND KASHK
- صفحه:428-432
INFLUENCE OF DRYING TEMPERATURE ON TOTAL PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY OF GRAPE SEEDS
- صفحه:404-407
OPTIMIZATION OF DRYING PROCESS OF MUSHROOM POWDER PRODUCTION FROM PLEUROTUS OSTREATUS USING RESPONSE SURFACE METHODOLOGY
- صفحه:433-437
PECTIN METHYL ESTERASE ACTIVITY CHANGE IN INTERMEDIATE MOISTURE SUN-DRIED FIGS AFTER STORAGE
- صفحه:386-389
SEMI-DRIED FRUITS AND VEGETABLES
- صفحه:414-420
THE DETERMINATION OF DRYING BEHAVIOR OF ENRICHED IZMIR GEVREK WITH PROTEIN
- صفحه:421-427
USAGE OF HEAT PUMP DRYER IN FOOD DRYING PROCESS AND APPLE DRYING APPLICATION
- صفحه:398-403
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