2 articles published in NeuGastro with the keyword "mutfak": Development And Sensory Analysis Of Local Noodle Product Belonging To Ardahan Province Cuisine Culture With Aquafaba Method Used As An Egg Alternative; OTTOMAN CULINARY CULTURE AND MATBAH-I ÂMİRE IN THE SULTAN’S KITCHEN NOVEL BY ÖZLEM KUMRULAR
ALEYNA AKTEMUR, ŞEVKİ ULEMA
NeuGastro, 2025, Vol 4, Issue 1, Page 80-93
Recent studies have shown that the search for alternative products to eggs has increased due to reasons such as increasing urbanization, inadequate production and storage conditions, increased microbial load of eggs, and the increase in individuals allergic to eggs adopting a vegan diet. One of the...
Canan Sevinç
NeuGastro, 2024, Vol 3, Issue 2, Page 112-123
Turkish cuisine, which is one of the few cuisines of the world, takes its rightful place in the history of gastronomy with the flavours synthesised in different taste stops throughout history. From Central Asia to Anatolia, from nomadism to settlement, from religious and political structure to...
AqufabaVeganArdahankitchenÖzlem KumrularMatbah-ı ÂmireYumurtaYöreselerişteEggRegionalnoodleSultan’ın MutfağıyemekThe Sultan’s Kitchenfood
