Yazar "Tekguler B." için listeleme
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A gluten-free food: Tarhana with chestnut
Koca I.; Yilmaz V.A.; Tekguler B. (International Society for Horticultural Science, 2018)Tarhana is a traditional fermented Turkish food. It’s produced by mixing yoghurt, wheat flour, yeast, salt, and some raw and cooked vegetables such as onions, tomatoes, green and red peppers and spices such as mint, paprika, ... -
Optimization of drying parameters for chestnut fruits using central composite design
Koca I.; Yilmaz V.A.; Odabas I.H.; Tekguler B. (International Society for Horticultural Science, 2018)The chestnut drying process was optimized by Response Surface Methodology (RSM). A central composite design with two numerical factors was selected for modelling the drying process. The numerical factors were air temperature ... -
Some physical, chemical and antioxidant properties of chestnut (Castanea sativa Mill.) honey produced in Turkey
Koca I.; Tekguler B.; Turkyilmaz B.; Tasci B. (International Society for Horticultural Science, 2018)Chestnut honey is produced from the flowers of chestnut by honey bees. It is consumed as a nutritional food. It’s also used as an alternative medicine for the treatment of some health problems like asthma and respiratory ...
