M. B. Güler-Akın

发表

Agricultural Academy EFFECTS OF CAPSULE MATERIALS ON THE TEXTURAL AND SENSORY CHARACTERISTICS OF KASHAR CHEESE RIPENED WITH ENCAPSULATED LIPASE AND PROTEASE

M. Akın, M. B. Güler-Akın, 2017 .

The effects of lipase‐encapsulating carriers on the accelerated ripening of Kashar cheese

Mutlu B. Güler-Akın, H. Kirmaci, A. Atasoy, 2012 .

Effects of cysteine and different incubation temperatures on the microflora, chemical composition and sensory characteristics of bio-yogurt made from goat’s milk

Mutlu B. Güler-Akın, M. Akın, M. B. Güler-Akın, 2007 .

Some properties of kefir enriched with apple and lemon fiber

Mutlu B. Güler-Akın, Busra Goncu, M. Akın, 2017 .

Some Properties of Probiotic Yoghurt Ice Cream Supplemented with Carob Extract and Whey Powder

Mutlu B. Güler-Akın, Busra Goncu, Musa Serdar Akin, 2016 .

Influence of different exopolysaccharide‐producing strains on the physicochemical, sensory and syneresis characteristics of reduced‐fat stirred yoghurt

Mutlu B. Güler-Akın, A. Korkmaz, M. Akın, 2009 .

Apricot Probiotic Drinking Yoghurt Supplied with Inulin and Oat Fiber

Mutlu B. Güler-Akın, M. Akın, M. B. Güler-Akın, 2016 .

Some Properties of Bio-Yogurt Enriched with Cellulose Fiber

Mutlu B. Güler-Akın, Busra Goncu, M. Akın, 2018 .

Effects of coagulating enzyme types (commercial calf rennet, Aspergillus niger var. awamori as recombinant chymosin and rhizomucor miehei as microbial rennet) on the chemical and sensory characteristics of white pickled cheese

M. B. Güler-Akın, 2013 .

The effects of different incubation temperatures on the acetaldehyde content and viable bacteria counts of bio-yogurt made from ewe's milk

Mutlu B. Güler-Akın, M. B. Güler-Akın, 2005 .