Bombus terrestris Arısında Soya Unu ve Süt Tozu İçeren Polenin Yarayışlılığının Belirlenmesi
Ş Sağlam, A Gösterit - Ziraat Fakültesi Dergisi, 2015 - dergipark.org.tr
Araştırmada soya unu ve süt tozu içeren polenin Bombus terrestris arısı için yarayışlılığını
belirlemek amacıyla normal polen, 2 birim polen+ 1 birim soya unu, 2 birim polen+ 1 birim …
belirlemek amacıyla normal polen, 2 birim polen+ 1 birim soya unu, 2 birim polen+ 1 birim …
[PDF][PDF] Drying kinetics and thermal degradation of phenolic compounds and vitamin C in full fat germinated soy flours
DTP Lien - Int. J. Food Sci. Nutr, 2017 - researchgate.net
The effects of temperature on drying kinetics, thermal degradation of phytonutrients and
quality of full fat germinated soy flours were investigated. The drying process was conducted …
quality of full fat germinated soy flours were investigated. The drying process was conducted …
[PDF][PDF] Production of Lavash bread by Yeast–Salt method and determining the rheological properties of its dough
S Movahhed, H Ahmadi Chenarbon… - Journal of Food …, 2018 - sid.ir
Accepted: 21 January 2017 ABSTRACT: In this research, yeast-salt method was used to
make flat bread dough. The yeast used for this process was Saccharomyces cerevisiae …
make flat bread dough. The yeast used for this process was Saccharomyces cerevisiae …
Determination of efficacy of pollen containing soya flour and milk powder in bumblebee, Bombus terrestris L.
Ș Sağlam, A Gösterrİt - 2015 - cabidigitallibrary.org
Experiment was conducted to determine the effects of pollen containing soya flour and milk
powder in Bombus terrestris. Five diets were tested using both standard rearing and micro …
powder in Bombus terrestris. Five diets were tested using both standard rearing and micro …
Rheological Study of addition of deoiled linseed at different level of dough
SR Zanwar - Journal of Pharmacognosy and Phytochemistry, 2020 - phytojournal.com
The present investigation was undertaken to study its rheological study by addition of
deoiled linseed at different level. Increasing addition of deoiled linseed flour from 5 to 20 …
deoiled linseed at different level. Increasing addition of deoiled linseed flour from 5 to 20 …
[引用][C] PHYSICOCHEMICAL PROPERTIES OF LINSEED (Linum usitatissimum) AND ITS EXPLOITATION IN COOKIES
MZS RAMESHWAR - 2016 - MAHATMA PHULE KRISHI …