Search Results - "Poyraz, Fatmanur"

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  1. 1
    Characterization of Bee Bread Produced with Defined Starter Cultures Mimicking the Natural Fermentation Process

    Characterization of Bee Bread Produced with Defined Starter Cultures Mimicking the Natural Fermentation Process by Poyraz, Fatmanur, Yalmanci, Dilara, Ispirli, Humeyra, Dertli, Enes

    Published in Fermentation (Basel) (01-02-2023)
    “…Bee bread is a product with unique properties for humans and bees that is produced through the fermentation of pollen in the honeycomb, mainly caused by lactic…”
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    INVESTIGATION OF THE EFFECT OF ENZYME APPLICATION ON THE STRUCTURE OF WAFERS IN THE FOOD INDUSTRY

    INVESTIGATION OF THE EFFECT OF ENZYME APPLICATION ON THE STRUCTURE OF WAFERS IN THE FOOD INDUSTRY by Poyraz Ekinci, Fatmanur, Elkuş, Nagihan, Şener, Dilek

    Published in Gıda (10-10-2024)
    “…The study aimed to assess the impact of 13 different enzymes, including protease, amylase, hemicellulase, and xylanase, on wafer dough and sheets, aiming to…”
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