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	1.	Microbial, chemical and sensory properties of shalgams made using different production methods. [electronic resource] by Tanguler, Hasan Saris, Per E J Erten, Huseyin Producer: 20160519 In: Journal of the science of food and agriculture vol. 95 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Influence of Lachancea thermotolerans on cv. Emir wine fermentation. [electronic resource] by Balikci, Eren Kemal Tanguler, Hasan Jolly, Neil P Erten, Huseyin Producer: 20180112 In: Yeast (Chichester, England) vol. 33 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Aroma composition of shalgam: a traditional Turkish lactic acid fermented beverage. [electronic resource] by Tanguler, Hasan Selli, Serkan Sen, Kemal Cabaroglu, Turgut Erten, Huseyin Publication details: Journal of food science and technology Jun 2017 In: Journal of food science and technology vol. 54 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Evolution of fermenting microbiota in tarhana produced under controlled technological conditions. [electronic resource] by Settanni, Luca Tanguler, Hasan Moschetti, Giancarlo Reale, Stefano Gargano, Valeria Erten, Huseyin Producer: 20111206 In: Food microbiology vol. 28 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Effects of Apricot Fibre on the Physicochemical Characteristics, the Sensory Properties and Bacterial Viability of Nonfat Probiotic Yoghurts. [electronic resource] by Karaca, Oya Berkay Güzeler, Nuray Tangüler, Hasan Yaşar, Kurban Akın, Mutlu Buket Publication details: Foods (Basel, Switzerland) Jan 2019 In: Foods (Basel, Switzerland) vol. 8 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)