Browsing Scopus İndeksli Yayınlar Koleksiyonu by Department "İstinye Üniversitesi, Güzel Sanatlar, Tasarım ve Mimarlık Fakültesi, Gastronomi ve Mutfak Sanatları Bölümü"
Now showing items 1-3 of 3
-
The influence of aging egg on foaming properties of different meringue types
(Taylor & Francis Inc, 2020)Meringue, which is one of the scaffolding of culinary arts, basically consists of whipped egg white and sugar. Usage of meringue in the field of gastronomy varies and most of the pastry products includes meringue due to ... -
A monographic research on the Assyrian culinary culture in Turkey
(BioMed Central Ltd., 2019)Assyrians are the oldest civilization of Mesopotamia and have a history of 5500–6000 years. They are known as the first civilization in history, founded in Antakya by Mor Petrus in 37–43 AD and briefly announcing Christianity ... -
The usability of lor cheese in some dairy-based desserts of Turkish and ınternational cuisines
(Taylor & Francis Inc, 2020)Lor cheese, a soft and grainy cheese with excellent nutritional value, is traditionally made from either whey or blends of both milk and whey. This research aimed to determine the effect of using lor cheese in some dairy-based ...
