1. Açık Erişim@BUU
  2. İndeksli Yayınlar
  3. Web of Science
Please use this identifier to cite or link to this item: http://hdl.handle.net/11452/28615
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dc.date.accessioned2022-09-09T12:38:50Z-
dc.date.available2022-09-09T12:38:50Z-
dc.date.issued2010-08-
dc.identifier.citationBayizit, A. A. vd. (2010). "A Turkish cheese-based dessert". Bulgarian Journal of Agricultural Science, 16(4), 493-499.en_US
dc.identifier.issn1310-0351-
dc.identifier.urihttps://www.agrojournal.org/16/04-12-10.pdf-
dc.identifier.urihttp://hdl.handle.net/11452/28615-
dc.description.abstractMustafakemalpasa (cheese) dessert is a traditional dessert, prepared with sugar syrup, mainly consumed in western parts of Turkey. The dessert is made from fresh unsalted cheese (40-70%), semolina flour (40-50%), baking powder and eggs. The shelf life of the dessert packed in polyethylene bags varies according to being single- or double-baked, the process applied to decrease moisture content, and thus water activity, from 3 days up to 6 months at room temperature.en_US
dc.language.isoenen_US
dc.publisherCientific Issues Natl Centre Agrarian Sciencesen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectMustafakemalpasaen_US
dc.subjectTraditionalen_US
dc.subjectDesserten_US
dc.subjectCheeseen_US
dc.subjectHeaten_US
dc.subjectEnvironmental sciences & ecologyen_US
dc.subjectSemolinaen_US
dc.titleA Turkish cheese-based desserten_US
dc.typeArticleen_US
dc.identifier.wos000284191500012tr_TR
dc.identifier.scopus2-s2.0-77956466744tr_TR
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.tr_TR
dc.identifier.startpage493tr_TR
dc.identifier.endpage499tr_TR
dc.identifier.volume16tr_TR
dc.identifier.issue4tr_TR
dc.relation.journalBulgarian Journal of Agricultural Scienceen_US
dc.contributor.buuauthorAkpınar, Arzu Bayizit-
dc.contributor.buuauthorÖzcan, Tülay-
dc.contributor.buuauthorYılmaz, Lütfiye Ersan-
dc.contributor.researcheridAAG-8194-2021tr_TR
dc.contributor.researcheridAAF-3213-2020tr_TR
dc.subject.wosEnvironmental sciencesen_US
dc.indexed.wosSCIEen_US
dc.indexed.scopusScopusen_US
dc.contributor.scopusid12545580300tr_TR
dc.contributor.scopusid25926089700tr_TR
dc.contributor.scopusid35750795400tr_TR
dc.subject.scopusMayonnaise; Emulsion; Egg Yolken_US
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Web of Science

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