Search Results for - Narrowed by: Fermentation. - İzmir Institute of Technology. Food Engineering. - EnglishSirsiDynix Enterprisehttps://catalog.iyte.edu.tr/client/tr_TR/default_tr/default_tr/qf$003dSUBJECT$002509Subject$002509Fermentation.$002509Fermentation.$0026qf$003dAUTHOR$002509Author$002509$0025C4$0025B0zmir$002bInstitute$002bof$002bTechnology.$002bFood$002bEngineering.$002509$0025C4$0025B0zmir$002bInstitute$002bof$002bTechnology.$002bFood$002bEngineering.$0026qf$003dLANGUAGE$002509Language$002509ENG$002509English$0026rm$003dTEZ$002bKOLEKSIYONU0$00257C$00257C$00257C1$00257C$00257C$00257C0$00257C$00257C$00257Ctrue$0026te$003dILS$0026ps$003d300?2024-04-27T23:57:42ZInvestigation of The Effects of Dissolved Oxygen Concentration, Aeration And Agitation on The Morphology And Rheology In Submerged Fungal Fermentationent://SD_ILS/0/SD_ILS:412782024-04-27T23:57:42Z2024-04-27T23:57:42Zby Öncü, Şelale<br/><a href="http://hdl.handle.net/11147/3632">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Effect of The Morphology of Aspergillus Sojae on Pectinase Enzyme and The Optimization of Fermentation Conditionsent://SD_ILS/0/SD_ILS:668702024-04-27T23:57:42Z2024-04-27T23:57:42Zby Göğüş, Nihan.<br/><a href="http://hdl.handle.net/11147/3862">Access to Electronic Version.</a><br/>Format: El Yazması<br/>