검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer Kocer D, Hicsasmaz Z, Bayindirli A, Katnas S Journal of Food Engineering, 78(3), 953, 2007 |
| 2 |
Mathematical-Modeling of Survival and Weight-Loss of Bakers-Yeast During Drying Alpas H, Ozilgen M, Bozoglu TF, Katnas S Enzyme and Microbial Technology, 19(5), 348, 1996 |
| 3 |
Effects of velocity and temperature of air on the drying rate constants of apple cubes Uretir G, Ozilgen M, Katnas S Journal of Food Engineering, 30(3), 339, 1996 |