Search Results for - Narrowed by: İzmir Institute of Technology. Food Engineering. - 2014SirsiDynix Enterprisehttps://catalog.iyte.edu.tr/client/tr_TR/default_tr/default_tr/qf$003dAUTHOR$002509Author$002509$0025C4$0025B0zmir$002bInstitute$002bof$002bTechnology.$002bFood$002bEngineering.$002509$0025C4$0025B0zmir$002bInstitute$002bof$002bTechnology.$002bFood$002bEngineering.$0026qf$003dPUBDATE$002509Publication$002bDate$0025092014$0025092014$0026rm$003dTEZ$002bKOLEKSIYONU0$00257C$00257C$00257C1$00257C$00257C$00257C0$00257C$00257C$00257Ctrue$0026te$003dILS$0026ps$003d300?2024-04-28T09:27:24ZDevelopment of whey protein-pullulan microcapsules for the encapsulation of lactobacillus acidophilus NRRL-B 4495 as a functional food ingredientent://SD_ILS/0/SD_ILS:4682642024-04-28T09:27:24Z2024-04-28T09:27:24Zby Çabuk, Burcu, author<br/><a href="http://hdl.handle.net/11147/4240">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Production of high quality functional proteins from legumes and plant based agroindustrial wastes and byproductsent://SD_ILS/0/SD_ILS:4682232024-04-28T09:27:24Z2024-04-28T09:27:24Zby Aydemir, Levent Yurdaer, author.<br/><a href="http://hdl.handle.net/11147/4237">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Isolation, characterization, and screening probiotic properties of artisanal yoghurt starter strains from Urla regionent://SD_ILS/0/SD_ILS:4682752024-04-28T09:27:24Z2024-04-28T09:27:24Zby Okuklu, Burcu, author.<br/><a href="http://hdl.handle.net/11147/4243">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Resistance properties and control of Alicyclobacillus acidoterrestrisent://SD_ILS/0/SD_ILS:4682102024-04-28T09:27:24Z2024-04-28T09:27:24Zby Molva, Çelenk, author.<br/><a href="http://hdl.handle.net/11147/4234">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Chemical characterization of olive oils from Karaburun peninsulaent://SD_ILS/0/SD_ILS:4682202024-04-28T09:27:24Z2024-04-28T09:27:24Zby Uncu, Oğuz, author.<br/><a href="http://hdl.handle.net/11147/4235">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>