Search Results for - Narrowed by: Thesis Collection - Food -- Biotechnology SirsiDynix Enterprise https://catalog.iyte.edu.tr/client/en_US/default/default/qf$003dLOCATION$002509Shelf$002bLocation$0025091$00253ATHESIS$002509Thesis$002bCollection$0026qf$003dSUBJECT$002509Subject$002509Food$002b--$002bBiotechnology$002509Food$002b--$002bBiotechnology$0026ps$003d300$0026isd$003dtrue? 2024-06-17T19:22:21Z Physical and spectroscopic characterization of bakery products made from different flour mixtures ent://SD_ILS/0/SD_ILS:2342672 2024-06-17T19:22:21Z 2024-06-17T19:22:21Z by&#160;Tuna, Ay&ccedil;a, author.<br/><a href="https://hdl.handle.net/11147/13901">Access to Electronic Versiyon.</a><br/>Format:&#160;Manuscript<br/> Development of high stability antioxidant emulsions based on citrus and fig pectins ent://SD_ILS/0/SD_ILS:2262472 2024-06-17T19:22:21Z 2024-06-17T19:22:21Z by&#160;B&uuml;y&uuml;k, Miray, author.<br/><a href="https://hdl.handle.net/11147/12638">Access to Electronic Versiyon.</a><br/>Format:&#160;Manuscript<br/> Investigation of the biological health potency of fig stalk waste pectin for colon cancer cell growth and intestinal glucose absorption ent://SD_ILS/0/SD_ILS:2280260 2024-06-17T19:22:21Z 2024-06-17T19:22:21Z by&#160;Başer, Filiz, author.<br/><a href="https://hdl.handle.net/11147/12702">Access to Electronic Versiyon.</a><br/>Format:&#160;Manuscript<br/> Developing spreadable peanut butters incorporated with the encapsulated potential psychobiotic Lactococcus lactis C19.1 strain ent://SD_ILS/0/SD_ILS:2342359 2024-06-17T19:22:21Z 2024-06-17T19:22:21Z by&#160;Akkuş, Zeynep Aysun, author.<br/><a href="https://hdl.handle.net/11147/13480">Access to Electronic Versiyon.</a><br/>Format:&#160;Manuscript<br/> Investigation of compensatory effect of copper mineral and iron-protein complexes on iron deficiency anemia in human enterocyte cell culture model ent://SD_ILS/0/SD_ILS:2237829 2024-06-17T19:22:21Z 2024-06-17T19:22:21Z by&#160;Hoşer, Ezgi, author.<br/><a href="https://hdl.handle.net/11147/11979">Access to Electronic Versiyon.</a><br/>Format:&#160;Manuscript<br/> The effect of enzyme use on the formation of carbonyls and structural properties of cakes ent://SD_ILS/0/SD_ILS:2237823 2024-06-17T19:22:21Z 2024-06-17T19:22:21Z by&#160;Er, Ayşe Ege, author.<br/><a href="https://hdl.handle.net/11147/12000">Access to Electronic Versiyon.</a><br/>Format:&#160;Manuscript<br/>