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1. Comparison of Some Physicochemical and Microbiological Properties of Samples of Plain Ice Cream produced as Industrial and at Local

AKAR N. Z., ÖZDEMİR S.
Avrupa Bilim ve Teknoloji Dergisi , no.38, pp.352-359, 2022 (TRDizin)

2. Exopolysaccharides from Lactic Acid Bacteria: Functional Properties and Effects on Yogurt Texture

AKAR N. Z.
Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi (Online) , vol.5, no.2, pp.1053-1068, 2022 (TRDizin)

3. VURGULU ELEKTRİK ALAN (PEF) TEKNİĞİNİN ÇİĞ SÜTTE MİKROBİYAL LİPAZ ENZİM AKTİVİTESİ ÜZERİNE ETKİNLİĞİNİN ARAŞTIRILMASI

AKAR N. Z.
Mühendislik Bilimleri ve Tasarım Dergisi , vol.9, no.3, pp.1039-1044, 2021 (TRDizin)
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UN Sustainable Development Goals