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Publications by Arzu Akpinar-Bayizit
Textural Properties of Herby Cheese
ETP International Journal of Food Engineering
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Mineral Composition of Herby Cheese Produced From Raw and Pasteurized Milk
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Modifying Textural and Microstructural Properties of Low Fat Cheddar Cheese Using Sodium Alginate
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Antioxidant Properties and Textural Characteristics of Processed Cheese Spreads Enriched With Rutin or Quercetin: The Effect of Processing Conditions
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Addition of Rutin/Quercetin Mixture to Spreadable Processed Cheese: Antioxidant and Textural Characteristics
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Some Properties of Cheese Lipase Extracted From Cheddar Cheese
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The Effect of Modified Atmosphere and Vacuum Packaging on the Physicochemical, Microbiological, Sensory and Textural Properties of Crottin De Chavignol Cheese
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Textural Characteristics and Friction Properties of Facial Tissues
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Textural Properties of Rock for Penetration Rate Prediction
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Improve Microstructure and Rheological Properties of Kariesh Cheese
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