Influence of storage duration and varient rates of dried fruit addition on some of the quality characteristics of the tehina halvah | Farklı oranlarda kuru meyve ilavesinin ve depolama süresinin tahin helvasının bazı kalite özellikleri üzerine etkisi
2005
Soydinç, H., Harran Univ., Faculty of Agriculture, Şanlıurfa (Turkey). Div. of Food Engineering
anglais. In this study, tehina were halvah with dry peach and with dry grape, whose production is not performed in the sector, was produced and the influence of the fruit addition and the storage duration on the chemical sensoral characteristics were observed.
Afficher plus [+] Moins [-]turc. Bu çalışmada piyasada üretimi yapılmayan kuru üzüm ve kuru kayısılı tahin helvası üretimi yapılarak, meyve ilavesinin ve depolama süresinin tahin helvasının kimyasal duyusal özellikleri üzerine etkileri incelenmiştir.
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