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1.
Potential of lactic acid bacteria to produce functional fermented whey with putative antihypertensive properties: enrichment of angiotensin-I converting enzyme (ace)-inhibitory peptides and gamma-amino butyric acid (gaba)
Potential of lactic acid bacteria to produce functional fermented whey with putative antihypertensive properties: enrichment of angiotensin-I converting enzyme (ace)-inhibitory peptides and gamma-amino butyric acid (gaba)
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Ağırbaşlı, Zeynep, author.
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Organosolv treatment for prebiotic oligosaccharide production from agro-food waste
Organosolv treatment for prebiotic oligosaccharide production from agro-food waste
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Temelli, Nuran, author.
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Testing of antidiabetic features of formulated food products in enterocyte cell culture model
Testing of antidiabetic features of formulated food products in enterocyte cell culture model
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Pilatin, Gözde, author.
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4.
Development of novel functional foods from turkish kabuli type chickpeas
Development of novel functional foods from turkish kabuli type chickpeas
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Şahin, Damla Öykü, author.
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5.
Production of high quality functional proteins from legumes and plant based agroindustrial wastes and byproducts
Production of high quality functional proteins from legumes and plant based agroindustrial wastes and byproducts
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Aydemir, Levent Yurdaer, author.
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İzmir Institute of Technology. Food Engineering.
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