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TURUNÇGİL ALBEDOLARI İLE ZENGİNLEŞTİRİLMİŞ LOKUM ÜRETİMİ VE KARAKTERİZASYONU

Year 2019, Volume: 44 Issue: 6, 1121 - 1135, 06.10.2019
https://doi.org/10.15237/gida.GD19084

Abstract

Bu çalışmanın ilk aşamasında limon, greyfurt, turunç ve
mandalina albedoları toz hale getirilerek, nem, kül, pH, diyet lif, renk, su ve
yağ absorpsiyonu, yığın ve sıkıştırılmış yoğunluk ve carr indeksi değerleri
belirlenmiştir.
Örneklerin pH, su absorpsiyonu, yağ
absorpsiyonu ve carr indeks değerleri ile diyet lif miktarı sırasıyla
3.72-6.31, %178.28-469.11, %162.04-340.90, %15.00-27.27 ve %45.77-61.38
aralığında saptanmış
ve albedo çeşitleri arasında farklılıklar olduğu
tespit edilmiştir.
  İkinci aşamada ise
albedolar geleneksel bir ürün olan lokuma %3 oranında ilave edilerek,
örneklerin nem, pH, yoğunluk, renk ve tekstürel özellikleri belirlenmiştir.
Lokum örnekleri içinde kontrole göre en kırmızı GAL en sarı LAL örneği olurken,
en sert TAL ve KL en yumuşak MAL örneği olmuştur.
  Bunun yanı sıra örneklerin tüketici kabul
edilebilirliğinin belirlenebilmesi için duyusal analiz yapılmış ve sonuçları
Basit Toplamlı Ağırlıklandırma (Simple Additive Weighting) yöntemi ile değerlendirilmiştir.
SAW yöntemi sonucunda en çok beğenilen ürünün mandalina albedosu ile
zenginleştirilmiş lokum olduğu belirlenmiştir.
  

Thanks

Bu çalışma kapsamında lokum üretiminde desteklerini esirgemeyen Gönbeler Lokum ve Şekerleme A. Ş.’ye teşekkür ederiz.

References

  • Afshari, A., Mojahed, M., Yusuff, R. (2010). Simple additive weighting approach to personnel selection problem. Int J Innov Manag Technol, 1(5): 511-515. doi:10.7763/IJIMT.2010.V1.89
  • Aleson-Carbonell, L., Fernández-López, J., Pérez-Alvarez, J. A., Kuri, V. (2005). Characteristics of beef burger as influenced by various types of lemon albedo. Innov Food Sci Emerg Technol. 6(2): 247-255. doi: 10.1016/j.ifset.2005.01.002
  • Anonim. (2013). Türk gıda kodeksi: Lokum Tebliği. Tebliğ No: 2013/55. 12 Eylül 2013 tarih ve 28763 sayılı Resmî Gazete, Ankara.
  • AOAC. (2000). Official Methods of Analysis of AOAC International. Association of Official Analysis Chemists International. Washington DC, the USA.
  • Çam, İ. B. (2010). Helva ve lokum üretimi amaçlı çöven konsantresi ve çöven tozu üretimi. Akdeniz Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Antalya, Türkiye, 86 s.
  • Castro-Vazquez, L., Alañón, M. E., Rodríguez-Robledo, V., Pérez-Coello, M. S., Hermosín-Gutierrez, I., Díaz-Maroto, M. C., Jordán, J., Galindo, M.F., Arroyo-Jiménez, M. del M. (2016). Bioactive flavonoids, antioxidant behaviour, and cytoprotective effects of dried grapefruit peels (Citrus paradisi Macf.). Oxid Med Cell Longev. ID 8915729. doi:10.1155/2016/8915729
  • Cemeroğlu, B. (1992). Meyve ve Sebze İşleme Endüstrisinde Temel Analiz Metodları. Ankara: Biltav Yayınları. 381s.
  • Churchman, C. W., Ackoff, R. L. (1958). An approximate measure of value. J Oper Res Soc Am.2(2): 172-187. doi:10.1287/opre.2.2.172
  • De Moraes Barros, H. R., De Castro Ferreira, T. A. P., Genovese, M. I. (2012). Antioxidant capacity and mineral content of pulp and peel from commercial cultivars of citrus from Brazil. Food Chem. 134(4): 1892-1898. doi:10.1016/j.foodchem.2012.03.090
  • Demirel, D., Demir, M.K. (2018). Farklı turunçgillerden elde edilen albedoların bisküvi üretiminde kullanımı. Gıda. 43(3): 501–511.
  • Diker, O., Türker, N., Çetinkaya, A., & Kaya, B. (2017). Geleneksel türk tatlısı olarak lokum ve safranbolu lokumu. J Tour Gastron Stud.5(3): 333-344. doi:10.21325/jotags.2017.135
  • Dogan, M., Aktar, T., Toker, O. S., Tatlisu, N. B. (2015). Combination of the simple additive (SAW) approach and mixture design to determine optimum cocoa combination of the hot chocolate beverage. Int J Food Prop. 18(8): 1677-1692. doi:10.1080/10942912.2014.917662
  • Dogan, M., Aslan, D., Aktar, T., Goksel Sarac, M. (2016). A methodology to evaluate the sensory properties of instant hot chocolate beverage with different fat contents: multi-criteria decision-making techniques approach. Eur Food Res Technol. 242(6): 953-966. doi:10.1007/s00217-015-2602-z
  • Dogan, M., Aslan, D., Ozgur, A. (2018). Bioactive and sensorial characteristics of the milk based herbal (Rumex crispus L.) tea: multi-criteria decision making approach. J Food Meas Charact. 12(1): 535-544. doi:10.1007/s11694-017-9665-4
  • Fernández-Ginés, J. M., Fernández-López, J., Sayas-Barberá, E., Sendra, E., Pérez-Álvarez, J. A. (2004). Lemon albedo as a new source of dietary fiber: Application to bologna sausages. Meat Sci. 67: 7-13. doi:10.1016/j.meatsci.2003.08.017
  • Fishman, M. L., Walker, P. N., Chau, H. K., Hotchkiss, A. T. (2003). Flash extraction of pectin from orange albedo by steam injection. Biomacromolecules. 4(4):880-889. doi:10.1021/bm020122e
  • Göksel Saraç, M., Dogan, M. (2016). Incorporation of dietary fiber concentrates from fruit and vegetable wastes in butter: effects on physicochemical, textural, and sensory properties. Eur Food Res Technol. 242(8): 1331–1342. doi:10.1007/s00217-016-2637-9
  • Gurmeric, V. E., Dogan, M., Toker, O. S., Senyigit, E., Ersoz, N. B. (2013). Application of different multi-criteria decision techniques to determine optimum flavour of prebiotic pudding based on sensory analyses. Food Bioprocess Technol. 6(10): 2844–2859. doi:10.1007/s11947-012-0972-9
  • Hayoğlu, İ., Başyiğit, B., Dirik, A. (2017). Tane nar ilaveli lokum üretimi ve vakum ambalajlamanın raf ömrü üzerine etkisi. Gıda. 42 (5): 553-560. doi:10.15237/gida.gd17023
  • Jiménez-Escrig, A., Sánchez-Muniz, F. J. (2000). Dietary fibre from edible seaweeds: Chemical structure, physicochemical properties and effects on cholesterol metabolism. Nutr Res. 20(4): 585-598. doi:10.1016/S0271-5317(00)00149-4
  • Lario, Y., Sendra, E., García-Pérez, J., Fuentes, C., Sayas-Barberá, E., Fernández-López, J., Pérez-Alvarez, J. A. (2004). Preparation of high dietary fiber powder from lemon juice by-products. Innov Food Sci Emerg Technol. 5(1): 113-117. doi:10.1016/j.ifset.2003.08.001
  • Lliso, I., Tadeo, F. R., Phinney, B. S., Wilkerson, C. G., Talón, M. (2007). Protein changes in the albedo of citrus fruits on postharvesting storage. J Agric Food Chem. 55(22): 9047–9053. doi:10.1021/jf071198a
  • López-Vargas, J. H., Fernández-López, J., Pérez-Álvarez, J. A., & Viuda-Martos, M. (2013). Chemical, physico-chemical, technological, antibacterial and antioxidant properties of dietary fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products. Food Res Int. 51(2): 756-763. doi:10.1016/j.foodres.2013.01.055
  • Zain, M.N. F., Yusop, S.M., Ahmad, I. (2014). Preparation and characterization of cellulose and nanocellulose from pomelo (Citrus grandis) albedo. J Nutr Food Sci. 5:334. doi:10.4172/2155-9600.1000334
  • Nassar, A. G., AbdEl-Hamied, A.A., El-Naggar, E.A. (2008). Effect of citrus by-products flour ıncorporation on chemical , rheological and organolepic characteristics of biscuits. Sci Technol. 4 (5): 612-616.
  • Özen, G., Akbulut, M., Artik, N. (2011). Stability of black carrot anthocyanins in the turkish delight (Lokum) during storage. J Food Process Eng. 34: 1282–1297. doi:10.1111/j.1745-4530.2009.00412.x
  • Perçin, S., Çakır, S. (2016). Çok kriterli karar verme teknikleriyle lojistik firmalarında performans ölçümü. Ege Akad Bakis (Ege Acad Rev). 13(4): 449-459. doi:10.21121/eab.2013418079
  • Rafiq, S., Kaul, R., Sofi, S. A., Bashir, N., Nazir, F., Ahmad Nayik, G. (2018). Citrus peel as a source of functional ingredient: A review. J Saudi Society Agr Sci. 17(4): 351-358. doi:10.1016/j.jssas.2016.07.006
  • Santhalakshmy, S., Don Bosco, S. J., Francis, S., Sabeena, M. (2015). Effect of inlet temperature on physicochemical properties of spray-dried jamun fruit juice powder. Powder Tech. 274: 37-43. doi:10.1016/j.powtec.2015.01.016
  • Sariçoban, C., Özalp, B., Yilmaz, M. T., Özen, G., Karakaya, M., Akbulut, M. (2008). Characteristics of meat emulsion systems as influenced by different levels of lemon albedo. Meat Sci. 80(3): 599-606. doi:10.1016/j.meatsci.2008.02.008
  • Sharma, K., Mahato, N., Cho, M. H., Lee, Y. R. (2017). Converting citrus wastes into value-added products: Economic and environmently friendly approaches. Nutrition. 34: 29-46 doi:10.1016/j.nut.2016.09.006
  • Smeriglio, A., Cornara, L., Denaro, M., Barreca, D., Burlando, B., Xiao, J., Trombetta, D. (2019). Antioxidant and cytoprotective activities of an ancient Mediterranean citrus (Citrus lumia Risso) albedo extract: Microscopic observations and polyphenol characterization. Food Chem. 279: 347-355. doi:10.1016/j.foodchem.2018.11.138
  • Tatar, F. (2012). Balık (Engraulis Encrasicolus L.) Yağının Mikroenkapsülasyonunda Hemiselülozun Kaplayıcı Madde Olarak Kullanımı. On Dokuz Mayız Üniversitesi Fen Bilimleri Enstitüsü, Samsun, Türkiye, 120s.
  • Turchiuli, C., Fuchs, M., Bohin, M., Cuvelier, M. E., Ordonnaud, C., Peyrat-Maillard, M. N., Dumoulin, E. (2005). Oil encapsulation by spray drying and fluidised bed agglomeration. Innov Food Sci Emerg Technol. 6(1): 29-35. doi:10.1016/j.ifset.2004.11.005
  • Tzeng, G.-H., Huang, J.-J. (2011). Multiple attribute decision making, methods and applications. CRC Press. doi:10.1007/s13398-014-0173-7.2
  • Uslu, M. K., Erbaş, M., Turhan, İ., Tetik, N. (2010). Nişasta miktarının ve çöven suyu ilavesinin lokumların bazı özellikleri üzerine etkileri. Gıda, 35(5), 331–337.

PRODUCTION AND CHARACTERIZATION OF TURKISH DELIGHT ENRICHED WITH CITRUS ALBEDOS

Year 2019, Volume: 44 Issue: 6, 1121 - 1135, 06.10.2019
https://doi.org/10.15237/gida.GD19084

Abstract

In the first stage of this study,
albedo powders from lemon, grapefruit, citrus and mandarin were produced. The
moisture, ash, pH, dietary fiber content, color, water and oil absorption, bulk
and tapped density, and carr index values were determined. The pH, water
absorption, oil absorption and carr index values and dietary fiber content of
the samples were determined as 3.72-6.31, 178.28-469.11%, 162.04-340.90%,
15.00-27.27%, and 45.77-61.38% respectively and significant variations were
determined between the albedo samples. In the second stage, different source of
albedo samples were individually added into the traditional product, commonly
known as Turkish delight, at a level of 3%. The moisture, pH, density, color
values and textural properties were determined in the Turkish delight samples.
The reddest and the yellowest samples were found to be GAL and LAL,
respectively, comparing with the control. On the other hand, the hardest
samples were TAL and KL while the softness delights were MAL. In addition, sensory
evaluation was performed to determine the acceptability of the samples and the
results were calculated by Simple Total Weighting (SAW) method. As a result of
the SAW method, it was determined that the most favored Turkish delight was the
one fortified with mandarin albedo.
  

References

  • Afshari, A., Mojahed, M., Yusuff, R. (2010). Simple additive weighting approach to personnel selection problem. Int J Innov Manag Technol, 1(5): 511-515. doi:10.7763/IJIMT.2010.V1.89
  • Aleson-Carbonell, L., Fernández-López, J., Pérez-Alvarez, J. A., Kuri, V. (2005). Characteristics of beef burger as influenced by various types of lemon albedo. Innov Food Sci Emerg Technol. 6(2): 247-255. doi: 10.1016/j.ifset.2005.01.002
  • Anonim. (2013). Türk gıda kodeksi: Lokum Tebliği. Tebliğ No: 2013/55. 12 Eylül 2013 tarih ve 28763 sayılı Resmî Gazete, Ankara.
  • AOAC. (2000). Official Methods of Analysis of AOAC International. Association of Official Analysis Chemists International. Washington DC, the USA.
  • Çam, İ. B. (2010). Helva ve lokum üretimi amaçlı çöven konsantresi ve çöven tozu üretimi. Akdeniz Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Antalya, Türkiye, 86 s.
  • Castro-Vazquez, L., Alañón, M. E., Rodríguez-Robledo, V., Pérez-Coello, M. S., Hermosín-Gutierrez, I., Díaz-Maroto, M. C., Jordán, J., Galindo, M.F., Arroyo-Jiménez, M. del M. (2016). Bioactive flavonoids, antioxidant behaviour, and cytoprotective effects of dried grapefruit peels (Citrus paradisi Macf.). Oxid Med Cell Longev. ID 8915729. doi:10.1155/2016/8915729
  • Cemeroğlu, B. (1992). Meyve ve Sebze İşleme Endüstrisinde Temel Analiz Metodları. Ankara: Biltav Yayınları. 381s.
  • Churchman, C. W., Ackoff, R. L. (1958). An approximate measure of value. J Oper Res Soc Am.2(2): 172-187. doi:10.1287/opre.2.2.172
  • De Moraes Barros, H. R., De Castro Ferreira, T. A. P., Genovese, M. I. (2012). Antioxidant capacity and mineral content of pulp and peel from commercial cultivars of citrus from Brazil. Food Chem. 134(4): 1892-1898. doi:10.1016/j.foodchem.2012.03.090
  • Demirel, D., Demir, M.K. (2018). Farklı turunçgillerden elde edilen albedoların bisküvi üretiminde kullanımı. Gıda. 43(3): 501–511.
  • Diker, O., Türker, N., Çetinkaya, A., & Kaya, B. (2017). Geleneksel türk tatlısı olarak lokum ve safranbolu lokumu. J Tour Gastron Stud.5(3): 333-344. doi:10.21325/jotags.2017.135
  • Dogan, M., Aktar, T., Toker, O. S., Tatlisu, N. B. (2015). Combination of the simple additive (SAW) approach and mixture design to determine optimum cocoa combination of the hot chocolate beverage. Int J Food Prop. 18(8): 1677-1692. doi:10.1080/10942912.2014.917662
  • Dogan, M., Aslan, D., Aktar, T., Goksel Sarac, M. (2016). A methodology to evaluate the sensory properties of instant hot chocolate beverage with different fat contents: multi-criteria decision-making techniques approach. Eur Food Res Technol. 242(6): 953-966. doi:10.1007/s00217-015-2602-z
  • Dogan, M., Aslan, D., Ozgur, A. (2018). Bioactive and sensorial characteristics of the milk based herbal (Rumex crispus L.) tea: multi-criteria decision making approach. J Food Meas Charact. 12(1): 535-544. doi:10.1007/s11694-017-9665-4
  • Fernández-Ginés, J. M., Fernández-López, J., Sayas-Barberá, E., Sendra, E., Pérez-Álvarez, J. A. (2004). Lemon albedo as a new source of dietary fiber: Application to bologna sausages. Meat Sci. 67: 7-13. doi:10.1016/j.meatsci.2003.08.017
  • Fishman, M. L., Walker, P. N., Chau, H. K., Hotchkiss, A. T. (2003). Flash extraction of pectin from orange albedo by steam injection. Biomacromolecules. 4(4):880-889. doi:10.1021/bm020122e
  • Göksel Saraç, M., Dogan, M. (2016). Incorporation of dietary fiber concentrates from fruit and vegetable wastes in butter: effects on physicochemical, textural, and sensory properties. Eur Food Res Technol. 242(8): 1331–1342. doi:10.1007/s00217-016-2637-9
  • Gurmeric, V. E., Dogan, M., Toker, O. S., Senyigit, E., Ersoz, N. B. (2013). Application of different multi-criteria decision techniques to determine optimum flavour of prebiotic pudding based on sensory analyses. Food Bioprocess Technol. 6(10): 2844–2859. doi:10.1007/s11947-012-0972-9
  • Hayoğlu, İ., Başyiğit, B., Dirik, A. (2017). Tane nar ilaveli lokum üretimi ve vakum ambalajlamanın raf ömrü üzerine etkisi. Gıda. 42 (5): 553-560. doi:10.15237/gida.gd17023
  • Jiménez-Escrig, A., Sánchez-Muniz, F. J. (2000). Dietary fibre from edible seaweeds: Chemical structure, physicochemical properties and effects on cholesterol metabolism. Nutr Res. 20(4): 585-598. doi:10.1016/S0271-5317(00)00149-4
  • Lario, Y., Sendra, E., García-Pérez, J., Fuentes, C., Sayas-Barberá, E., Fernández-López, J., Pérez-Alvarez, J. A. (2004). Preparation of high dietary fiber powder from lemon juice by-products. Innov Food Sci Emerg Technol. 5(1): 113-117. doi:10.1016/j.ifset.2003.08.001
  • Lliso, I., Tadeo, F. R., Phinney, B. S., Wilkerson, C. G., Talón, M. (2007). Protein changes in the albedo of citrus fruits on postharvesting storage. J Agric Food Chem. 55(22): 9047–9053. doi:10.1021/jf071198a
  • López-Vargas, J. H., Fernández-López, J., Pérez-Álvarez, J. A., & Viuda-Martos, M. (2013). Chemical, physico-chemical, technological, antibacterial and antioxidant properties of dietary fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products. Food Res Int. 51(2): 756-763. doi:10.1016/j.foodres.2013.01.055
  • Zain, M.N. F., Yusop, S.M., Ahmad, I. (2014). Preparation and characterization of cellulose and nanocellulose from pomelo (Citrus grandis) albedo. J Nutr Food Sci. 5:334. doi:10.4172/2155-9600.1000334
  • Nassar, A. G., AbdEl-Hamied, A.A., El-Naggar, E.A. (2008). Effect of citrus by-products flour ıncorporation on chemical , rheological and organolepic characteristics of biscuits. Sci Technol. 4 (5): 612-616.
  • Özen, G., Akbulut, M., Artik, N. (2011). Stability of black carrot anthocyanins in the turkish delight (Lokum) during storage. J Food Process Eng. 34: 1282–1297. doi:10.1111/j.1745-4530.2009.00412.x
  • Perçin, S., Çakır, S. (2016). Çok kriterli karar verme teknikleriyle lojistik firmalarında performans ölçümü. Ege Akad Bakis (Ege Acad Rev). 13(4): 449-459. doi:10.21121/eab.2013418079
  • Rafiq, S., Kaul, R., Sofi, S. A., Bashir, N., Nazir, F., Ahmad Nayik, G. (2018). Citrus peel as a source of functional ingredient: A review. J Saudi Society Agr Sci. 17(4): 351-358. doi:10.1016/j.jssas.2016.07.006
  • Santhalakshmy, S., Don Bosco, S. J., Francis, S., Sabeena, M. (2015). Effect of inlet temperature on physicochemical properties of spray-dried jamun fruit juice powder. Powder Tech. 274: 37-43. doi:10.1016/j.powtec.2015.01.016
  • Sariçoban, C., Özalp, B., Yilmaz, M. T., Özen, G., Karakaya, M., Akbulut, M. (2008). Characteristics of meat emulsion systems as influenced by different levels of lemon albedo. Meat Sci. 80(3): 599-606. doi:10.1016/j.meatsci.2008.02.008
  • Sharma, K., Mahato, N., Cho, M. H., Lee, Y. R. (2017). Converting citrus wastes into value-added products: Economic and environmently friendly approaches. Nutrition. 34: 29-46 doi:10.1016/j.nut.2016.09.006
  • Smeriglio, A., Cornara, L., Denaro, M., Barreca, D., Burlando, B., Xiao, J., Trombetta, D. (2019). Antioxidant and cytoprotective activities of an ancient Mediterranean citrus (Citrus lumia Risso) albedo extract: Microscopic observations and polyphenol characterization. Food Chem. 279: 347-355. doi:10.1016/j.foodchem.2018.11.138
  • Tatar, F. (2012). Balık (Engraulis Encrasicolus L.) Yağının Mikroenkapsülasyonunda Hemiselülozun Kaplayıcı Madde Olarak Kullanımı. On Dokuz Mayız Üniversitesi Fen Bilimleri Enstitüsü, Samsun, Türkiye, 120s.
  • Turchiuli, C., Fuchs, M., Bohin, M., Cuvelier, M. E., Ordonnaud, C., Peyrat-Maillard, M. N., Dumoulin, E. (2005). Oil encapsulation by spray drying and fluidised bed agglomeration. Innov Food Sci Emerg Technol. 6(1): 29-35. doi:10.1016/j.ifset.2004.11.005
  • Tzeng, G.-H., Huang, J.-J. (2011). Multiple attribute decision making, methods and applications. CRC Press. doi:10.1007/s13398-014-0173-7.2
  • Uslu, M. K., Erbaş, M., Turhan, İ., Tetik, N. (2010). Nişasta miktarının ve çöven suyu ilavesinin lokumların bazı özellikleri üzerine etkileri. Gıda, 35(5), 331–337.
There are 36 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Meryem Göksel Saraç 0000-0002-8190-2406

Tuğba Dedebaş This is me

Publication Date October 6, 2019
Published in Issue Year 2019 Volume: 44 Issue: 6

Cite

APA Göksel Saraç, M., & Dedebaş, T. (2019). TURUNÇGİL ALBEDOLARI İLE ZENGİNLEŞTİRİLMİŞ LOKUM ÜRETİMİ VE KARAKTERİZASYONU. Gıda, 44(6), 1121-1135. https://doi.org/10.15237/gida.GD19084
AMA Göksel Saraç M, Dedebaş T. TURUNÇGİL ALBEDOLARI İLE ZENGİNLEŞTİRİLMİŞ LOKUM ÜRETİMİ VE KARAKTERİZASYONU. The Journal of Food. October 2019;44(6):1121-1135. doi:10.15237/gida.GD19084
Chicago Göksel Saraç, Meryem, and Tuğba Dedebaş. “TURUNÇGİL ALBEDOLARI İLE ZENGİNLEŞTİRİLMİŞ LOKUM ÜRETİMİ VE KARAKTERİZASYONU”. Gıda 44, no. 6 (October 2019): 1121-35. https://doi.org/10.15237/gida.GD19084.
EndNote Göksel Saraç M, Dedebaş T (October 1, 2019) TURUNÇGİL ALBEDOLARI İLE ZENGİNLEŞTİRİLMİŞ LOKUM ÜRETİMİ VE KARAKTERİZASYONU. Gıda 44 6 1121–1135.
IEEE M. Göksel Saraç and T. Dedebaş, “TURUNÇGİL ALBEDOLARI İLE ZENGİNLEŞTİRİLMİŞ LOKUM ÜRETİMİ VE KARAKTERİZASYONU”, The Journal of Food, vol. 44, no. 6, pp. 1121–1135, 2019, doi: 10.15237/gida.GD19084.
ISNAD Göksel Saraç, Meryem - Dedebaş, Tuğba. “TURUNÇGİL ALBEDOLARI İLE ZENGİNLEŞTİRİLMİŞ LOKUM ÜRETİMİ VE KARAKTERİZASYONU”. Gıda 44/6 (October 2019), 1121-1135. https://doi.org/10.15237/gida.GD19084.
JAMA Göksel Saraç M, Dedebaş T. TURUNÇGİL ALBEDOLARI İLE ZENGİNLEŞTİRİLMİŞ LOKUM ÜRETİMİ VE KARAKTERİZASYONU. The Journal of Food. 2019;44:1121–1135.
MLA Göksel Saraç, Meryem and Tuğba Dedebaş. “TURUNÇGİL ALBEDOLARI İLE ZENGİNLEŞTİRİLMİŞ LOKUM ÜRETİMİ VE KARAKTERİZASYONU”. Gıda, vol. 44, no. 6, 2019, pp. 1121-35, doi:10.15237/gida.GD19084.
Vancouver Göksel Saraç M, Dedebaş T. TURUNÇGİL ALBEDOLARI İLE ZENGİNLEŞTİRİLMİŞ LOKUM ÜRETİMİ VE KARAKTERİZASYONU. The Journal of Food. 2019;44(6):1121-35.

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