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1.
Structural changes of gliadins during sourdough fermentation as a promissing approach to gluten-free diet
Structural changes of gliadins during sourdough fermentation as a promissing approach to gluten-free diet
by
Kömen, Gökçen.
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2.
Determination of whey-based medium requirements and growth characteristics for the production of yoghurt starter cultures
Determination of whey-based medium requirements and growth characteristics for the production of yoghurt starter cultures
by
Soydemir, Elçin.
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3.
Isolation, characterization, determination of probiotic properties of lactic acid bacteria from human milk
Isolation, characterization, determination of probiotic properties of lactic acid bacteria from human milk
by
Yavuzdurmaz, Hatice.
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The preparation and characterization of hydroxyapatite bioceramic implant material
The preparation and characterization of hydroxyapatite bioceramic implant material
by
Çiftcioğlu, Rukiye.
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5.
L(+)lactic acid production from whey by lactobacillus casei NRRL B-441
L(+)lactic acid production from whey by lactobacillus casei NRRL B-441
by
Büyükkileci, Ali Oğuz.
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İzmir Institute of Technology. Biotechnology and Bioengineering.
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Lactic acid bacteria.
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Biomedical materials -- Research.
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Gluten-free diet.
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