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    Palm & Palm Kernel Oil

    FE 401 FOOD TECHNOLOGY PALM & PALM KERNEL OIL • Muhammet Çağrı SEÇMEN • Fatma PARLAK • Mustafa PATPAT •…

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    Pomegranate Juice

    POMEGRANATE JUICE By: Saime Sever Özlem Sağır Fadime Gözde Serter Şilan Reyhanoğulları Abdulkadir Seyhaneyıldızı Ethem Özen Supervisor: Prof. Dr. Mustafa…

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    Pomegranate Juice Report

    INTRODUCTION Pomegranate (Punica granatum L.) is considered one of the oldest known edible fruits and is the symbolic of abundance and…

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    Pregelatinized Starch

    PREGELATINIZED STARCH INSTRUCTOR: Prof. Dr. Şenol İBANOĞLU Ayşe YILMAZ Figen YILMAZ Sevim YILMAZ Oğuz YÜKSEL DEFINITION OF PREGELATINIZED STARCH Pregelatinized…

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    Pregelatinized Starch Report

    Starches are typically derived from corn or potato. Starches are used in the pharmaceutical industry for a wide variety of reasons,…

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    Red Lentil

    LENTIL CONTENTS Introduction Kinds of lentil Physical & chemical criteria of red lentil Flowchart / Equipments Processing Quality parameters Technologies…

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    Roasted Hazelnut

    Submitted by: Dilek MELEK Mustafa MUTLU Şeyma NARLIOĞLU Selçuk OK Gülşah OKUR Meryem ÖNGÖREN Instructor: Prof.Dr. Hüseyin BOZKURT •Hazelnut is…

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    Sweet Tarhana

    INTRODUCTION What is sweet tarhana PROPERTIES OF RAW MATERIAL RAW SIMIT GRAPE FOR MOLASSES WALNUT CINNAMON AND CLOVE PROCESS LINE…

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