1.Use of Biopreservative Culture Against Yeast and Mould Growth in Set-Tyoe Yoghurt

作　　者：Asuman Gürsel ;Ebru Şenel ;Şenay Yaman

出　　处：Gida : Journal of Food. 2004 ;29(4).

出版社：Association of Food Technology, Turkey

文章 ID：95381639

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2.Use of Heat-Treated Cultures of Lactobacillus helveticus and Lactobacillus bulgaricus fort he Manufacture of Reduced Fat White Pickled Cheese

作　　者：Ayşe Gürsoy ;Ebru Şenel ;Asuman Gürsel 等

出　　处：Gida : Journal of Food. 2001 ;26(5).

出版社：Association of Food Technology, Turkey

文章 ID：95381865

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3.A Study on the Utilization of Pectin in Manufacture of Long-Life Ayran

作　　者：Metin Atamer ;Asuman Gürsel ;Balkır Tamuçay 等

出　　处：Gida : Journal of Food. 1999 ;24(2).

出版社：Association of Food Technology, Turkey

文章 ID：95381955

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4.Effects of Using Transglutaminase on Properties of Ayran in Traditional Production of Ayran

作　　者：Tuba Şanlı ;Emel Sezgin ;Ebru Şenel 等

出　　处：Gida : Journal of Food. 2011 ;36(4).

出版社：Association of Food Technology, Turkey

文章 ID：95381302

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5.The Effect of Churning Parameters on Certain Properties of Yayık Butter and Yayık Ayran

作　　者：Ebru Şenel ;Metin Atamer ;Şebnem Öztekin

出　　处：Gida : Journal of Food. 2010 ;35(4).

出版社：Association of Food Technology, Turkey

文章 ID：95381358

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6.Effect of Using a Biopreservative Culture on some Properties of Set-Type Yoghurt

作　　者：Ebru Şenel ;Asuman Gürsel ;Şenay Yaman 等

出　　处：Gida : Journal of Food. 2006 ;31(1).

出版社：Association of Food Technology, Turkey

文章 ID：95381511

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7.A Study on Deep-Freezing of Cream

作　　者：Asuman Gürsel ;Ülker Pamuk ;Ebru Şenel 等

出　　处：Gida : Journal of Food. 2006 ;31(3).

出版社：Association of Food Technology, Turkey

文章 ID：95381527

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8.YOĞURT VE KEFİR KULLANILARAK ÜRETİLEN TEREYAĞLARININ BAZI ÖZELLİKLERİNİN İNCELENMESİ

作　　者：Elif Ayşe ANLI ;Tuba ŞANLI ;Ebru ŞENEL

出　　处：Gida : Journal of Food. 2020 ;45(3):461-472.doi:10.15237/gida.GD20019

出版社：Association of Food Technology, Turkey

文章 ID：1027761375

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	Asuman Gürsel	5篇
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	Emel Sezgin	1篇
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