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Abdullah BADEM
Title
Cited by
Cited by
Year
Production of caseins and their usages
A Badem, G Uçar
Int J Food Sci Nutr 2 (1), 4-9, 2017
452017
Cheese Analogues
A Badem, G Ucar
Research & Reviews: Journal of Food and Dairy Technology, 44-48, 2016
232016
Keçiboynuzu pekmezli dondurma üretiminde kullanılan Karragenan, Ksantan ve keçiboynuzu zamklarının dondurmaların kaliteleri üzerine etkisi
A Badem, Z Alpkent
Akdeniz Üniversitesi, 2006
172006
Traditional Turkish Sweet Bread Discovered in Famine: Pear Bread
A Badem
Van YYU The Journal of Social Sciences Institute, 11-30, 2021
132021
EKMEK VE UNLU MAMULLER
A BADEM
Temel Mutfak Teknikleri ve Yönetimi, 265-286., 2021
112021
Ekmek ve Unlu Mamuller
A Badem
Temel Mutfak Teknikleri ve Yönetimi, www.researchgate.net/publication …, 2021
112021
Yöresel Bir Çorba: Arabaşı (Arap aşı, Ara aşı)
A Badem, M Akturfan
Anadolu Mutfak Kültüründen Esintiler, 38-62, 2020
102020
Production of ice cream with carob bean pekmez (molasses)
A Badem, Z Alpkent
International Journal of Environment, Agriculture and Biotechnology 3 (1 …, 2018
82018
Geographical Indication Helvas in Turkey
A Badem
International Journal of English Literature and Social Sciences 5 (6), 2252-2262, 2020
72020
Pekmez (Molasses): A Traditional Food In Turkey
A Badem
International Journal of Agriculture, Environment and Bioresearch 3 (1), 88-97, 2018
72018
Tarhana A Very Old Traditional Fermented Cereal Turkish Food
A Badem
International E-Conference on Advances in Engineering, Technology and …, 2020
62020
Rennet Kazeinin Kaşar Peynirinin Kimyasal, Mikrobiyolojik ve Duyusal Kalite Niteliklerine Etkisi
A Badem
Selçuk Üniversitesi Sağlık Bilimleri Enstitüsü, 2015
62015
Rennet kazeinin kaşar peynirinin kimyasal, mikrobiyolojik ve duyusal kalite niteliklerine etkisi
A Badem, G Uçar
Selçuk Üniversitesi Sağlık Bilimleri Enstitüsü, 2015
62015
A study on chemical and microbiological properties of Kashar cheese produced without using starter culture
A Badem, G Uçar
Eurasian J Vet Sci 32 (3), 188-192, 0
6
Kırım Tatar Mutfağının Nitel Olarak Araştırılması Cantık Böreği Örneği
A Badem, A Tuncer
Journal of Tourism and Gastronomy Studies, 1-16, 2021
5*2021
Trabzon’un Yöresel Bir Lezzeti: Simira
A Badem, E Kurt
ASBİ Abant Sosyal Bilimler Dergisi 21 (3), 1079-1097, 2021
5*2021
Süt ve Süt Ürünleri
A Badem
İleri Mutfak Bilimleri, 301-337, 2021
42021
Traditional turnip meals of Konya
A Badem
JOTAGS 9 (2), 725, 2021
42021
Some Traditional Fermented Foods in Turkish Cuisine and Its Evaluation in Terms of Health and Gastronomy
A Badem
Advances in Managing Tourism Across Continents, 427-440, 2021
42021
EKŞİ MAYA ve EKMEK - Temel bilgiler, Tarifler, Geleneksel ekmekler, Trendler (Sourdough and Bread - Basic information, Recipes, Traditional Breads, Trends)
A Badem
Nobel Yayıncılık, 2023
3*2023
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Articles 1–20