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نمایش تعداد 1-10 از 57

A review on microwave baking of foods

نوع: Journal Paper

نویسنده : Gülüm Sumnu

ناشر: John Wiley and Sons

سال: 2001

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Effects of Coatings on Fruit Quality of Amasya Apples

نوع: Journal Paper

نویسنده : Gülüm Şümnü; Levent Bayındırlı

ناشر: Elsevier Science

سال: 1995

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EFFECTS of SEMPERFRESHTM and JOHNFRESHTM FRUIT COATINGS ON POSTSTORAGE QUALITY of “ANKARA” PEARS

نوع: Journal Paper

نویسنده : GÜLÜM. SÜMNÜ; LEVENT. BAYINDIRLI

سال: 1994

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Physical Properties of Foods (Food Science Texts Series)

نوع: Ebook

نویسنده : Serpil Sahin; Servet Gulum Sumnu

سال: 2006

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Advances in deep-fat frying of foods

نوع: Ebook

نویسنده : Servet Gulum Sumnu; Serpil Sahin

ناشر: CRC Press

سال: 2008

Food Engineering Aspects of Baking Sweet Goods (Contemporary Food Engineering)

نوع: Ebook

نویسنده : Servet Gulum Sumnu; Serpil Sahin

ناشر: CRC Press

سال: 2008

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Physicochemical, rheological, and sensory properties of low-fat ice cream designed by double emulsions

نوع: Journal Paper

نویسنده : Ezgi Tekin; Serpil Sahin; Gulum Sumnu

سال: 2017

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Production of bread crumbs by infrared-assisted microwave drying

نوع: Journal Paper

نویسنده : Suzan Tireki; Gülüm Şumnu; Ali Esin

سال: 2006

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Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes

نوع: Journal Paper

نویسنده : Aydogdu, Ayca, Gulum Sumnu, and Serpil Sahin.

ناشر: Springer Nature

سال: 2017

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Microstructure of Gluten-Free Baked Products

نوع: Journal Paper

نویسنده : Ilkem Demirkesen Mert; Gulum Sumnu; Serpil Sahin

سال: 2016

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A review on microwave baking of foods

Effects of Coatings on Fruit Quality of Amasya Apples

EFFECTS of SEMPERFRESHTM and JOHNFRESHTM FRUIT COATINGS ON POSTSTORAGE QUALITY of “ANKARA” PEARS

Physical Properties of Foods (Food Science Texts Series)

Advances in deep-fat frying of foods

Food Engineering Aspects of Baking Sweet Goods (Contemporary Food Engineering)

Physicochemical, rheological, and sensory properties of low-fat ice cream designed by double emulsions

Production of bread crumbs by infrared-assisted microwave drying

Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes

Microstructure of Gluten-Free Baked Products

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A review on microwave baking of foods

Effects of Coatings on Fruit Quality of Amasya Apples

EFFECTS of SEMPERFRESHTM and JOHNFRESHTM FRUIT COATINGS ON POSTSTORAGE QUALITY of “ANKARA” PEARS

Physical Properties of Foods (Food Science Texts Series)

Advances in deep-fat frying of foods

Food Engineering Aspects of Baking Sweet Goods (Contemporary Food Engineering)

Physicochemical, rheological, and sensory properties of low-fat ice cream designed by double emulsions

Production of bread crumbs by infrared-assisted microwave drying

Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes

Microstructure of Gluten-Free Baked Products