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Publications by M. Serdar Akin

Designing an Industrial Protocol to Develop a New Fat-Reduced- Ice Cream Formulation by Replacing Stabilizers With Microbial Transglutaminase Enzyme

English

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Response Surface Optimization of Low-Fat Ice Cream Production by Using Resistant Starch and Maltodextrin as a Fat Replacing Agent

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Formulation of a Peach Ice Cream as Potential Symbiotic Food

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Replacing Sugar With S. Rebaudiana Extracts on the Physicochemical and Sensory Properties of Strawberry Ice Cream

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A Method for Estimating Fat Content in Milk Products by Using a Detergent (Tween 80). V. : Estimation for Fat Content in Ice Cream

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Development of a New Type of Milk-Containing Ice-Cream Enriched With Blended Oil

Scientific Works of National University of Food Technologies

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Effects of Microbial Transglutaminase, Fibrimex and Alginate on Physicochemical Properties of Cooked Ground Meat With Reduced Salt Level

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New Function for an Old Enzyme: NEP Deficient Mice Develop Late-Onset Obesity

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Preparation and Characteristics of Gelatin Sponges Crosslinked by Microbial Transglutaminase

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Designing Fuzzy Algorithms to Develop Healthy Dietary Pattern

International Journal of Endocrinology and Metabolism

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