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1.
Physical and spectroscopic characterization of bakery products made from different flour mixtures
Physical and spectroscopic characterization of bakery products made from different flour mixtures
by
Tuna, Ayça, author.
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Manuscript
2.
Investigation of the biological health potency of fig stalk waste pectin for colon cancer cell growth and intestinal glucose absorption
Investigation of the biological health potency of fig stalk waste pectin for colon cancer cell growth and intestinal glucose absorption
by
Başer, Filiz, author.
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3.
Development of high stability antioxidant emulsions based on citrus and fig pectins
Development of high stability antioxidant emulsions based on citrus and fig pectins
by
Büyük, Miray, author.
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4.
Developing spreadable peanut butters incorporated with the encapsulated potential psychobiotic Lactococcus lactis C19.1 strain
Developing spreadable peanut butters incorporated with the encapsulated potential psychobiotic Lactococcus lactis C19.1 strain
by
Akkuş, Zeynep Aysun, author.
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5.
The effect of enzyme use on the formation of carbonyls and structural properties of cakes
The effect of enzyme use on the formation of carbonyls and structural properties of cakes
by
Er, Ayşe Ege, author.
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6.
Investigation of compensatory effect of copper mineral and iron-protein complexes on iron deficiency anemia in human enterocyte cell culture model
Investigation of compensatory effect of copper mineral and iron-protein complexes on iron deficiency anemia in human enterocyte cell culture model
by
Hoşer, Ezgi, author.
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İzmir Institute of Technology. Food Engineering.
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Yemenicioğlu, Ahmet, thesis advisor.
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Izmir Institute of Technology. Food Engineering.
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