Mathematical Modeling of Fresh Green Pepper (Capsicum L.) Dried at Different Powers in Microwave Oven by Fatma Coşkun Topuz

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Determination of Physicochemical, Rheological, Microbiological and Sensory Properties of Low Protein Yoghurt Substitutes Produced for PKU (Phenylketonuria) Patients by Fatma Çoşkun, Gizem Yıldız

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The Quality of Kefir with Honey and with Banana Enriched with Almond Milk by Fatma Çoşkun, Hülya Erol

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Some Properties of Probiotic Yoghurt Produced for Babies by Adding Fruit Puree, Containing B. infantis, B. bifidum, B. longum, L. paracasei by Didem Sözeri Atik, Fatma Çoşkun

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Buckwheat: Nutritional Value, Health Effects and Applications in Foods by Serim Tuna Koç, Fatma Coşkun

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Physicochemical, Functional and Microbiological Properties of Hardaliye Beverages Produced from Different Grapes and Collected from Different Households by Fatma Coşkun, Gülnaz Çelikyurt, Muhammet Arıcı, Mehmet Gulcu, Mustafa Mırık

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A Research on the Use of Waste Mandarin Peels as Fixing Agents in Leather Production and Its Effects on Ageing and Colour by Eser Eke Bayramoglu, Fatma Coşkun Topuz, Mehmet Münir Ayana, Samet Soylu

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Some Technological and Functional Properties of Lactic Acid Bacteria Isolated from Hardaliye by Muhammet Arıcı, Fatma Coşkun, Gülnaz Çelikyurt, Mustafa Mirik, Mehmet Gülcü, Nazan Tokatlı

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