Tuba Erkaya Kotan

Antioxidant Activity, Physiochemical and Sensory Characteristics of Ice Cream Incorporated with Sloe Berry (Prunus spinosa L.)

M. Şengül, Bayram Ürkek, Halil İbrahim Akgül, 2019, International Journal of Food Engineering.

MINERAL COMPOSITION AND SOME QUALITY CHARACTERISTICS OF ICE CREAMS MANUFACTURED WITH THE ADDITION OF BLUEBERRY

Tuba Erkaya Kotan, 2018 .

Determination of physicochemical and microbiological properties and fatty acid composition of butter produced in Trabzon, Turkey

M. Şengül, Bayram Ürkek, Halil İbrahim Akgül, 2020 .