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Die Kocheigenschaften von traditionell hergestellten türkischen Nudeln ( ERISTE) = The cooking properties of ERISTE (Turkish Noodle) produced by traditional methodsÖZKAYA, B; ÖZKAYA, H; BÜYÜKIKIZ, E et al.Getreide, Mehl und Brot (1972). 2001, Vol 55, Num 2, pp 120-125, issn 0367-4177Article

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Südländische Spezialitäten Feiner Backwaren = Confectionery specialities of countries in southern europeHUBER, H.Getreide, Mehl und Brot (1972). 1994, Vol 48, Num 2, pp 58-61, issn 0367-4177Article

Food and dietary habits of the HinduKILARA, A; IYA, K. K.Food technology (Chicago). 1992, Vol 46, Num 10, pp 94-104, issn 0015-6639, 7 p.Article

Rheological characterization of some traditional Turkish soupsIBANOGLU, S; IBANOGLU, E.Journal of food engineering. 1998, Vol 35, Num 2, pp 251-256, issn 0260-8774Article

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Un marché limité pour les produits laitiers = A limited market for dairy productsRevue laitière française. 2003, Vol 630, pp 14-15, issn 0035-3590, 2 p.Article

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Antagonistic effect of enterocin CCM 4231 from enterococcus faecium on bryndza, a traditional Slovak dairy product from sheep milkLAUKOVA, Andrea; CZIKKOVA, Sofia.Microbiological research. 2001, Vol 156, Num 1, pp 31-34, issn 0944-5013Article

Isolation and identification of microorganisms in Korean traditional soybean paste and soybean sauceYOO, S.-K; CHO, W.-H; KANG, S.-M et al.San'oeb misaengmul haghoeji. 1999, Vol 27, Num 2, pp 113-117, issn 0257-2389Article

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