Arama Sonuçları - Daraltılmış: Fermentation. - Yogurt. - Tez - Tez KoleksiyonuSirsiDynix Enterprisehttps://catalog.iyte.edu.tr/client/tr_TR/default_tr/default_tr/qf$003dSUBJECT$002509Subject$002509Fermentation.$002509Fermentation.$0026qf$003dSUBJECT$002509Subject$002509Yogurt.$002509Yogurt.$0026qf$003dITYPE$002509Material$002bType$0025091$00253ATEZ$002509Tez$0026qf$003dLOCATION$002509Raf$002bLokasyonu$0025091$00253ATHESIS$002509Tez$002bKoleksiyonu$0026rm$003dTEZ$002bKOLEKSIYONU0$00257C$00257C$00257C1$00257C$00257C$00257C0$00257C$00257C$00257Ctrue$0026te$003dILS$0026ps$003d300?dt=list2025-06-25T01:59:45ZDetermination of whey-based medium requirements and growth characteristics for the production of yoghurt starter culturesent://SD_ILS/0/SD_ILS:371242025-06-25T01:59:45Z2025-06-25T01:59:45Zby Soydemir, Elçin.<br/><a href="http://hdl.handle.net/11147/3561">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Determination of aroma compounds and exopolysaccharides formation by lactic acid bacteri isolated from traditional yogurtsent://SD_ILS/0/SD_ILS:729842025-06-25T01:59:45Z2025-06-25T01:59:45Zby Çelik, Elif Sinem.<br/><a href="http://hdl.handle.net/11147/3865">Access to Electronic Version.</a><br/>Format: El Yazması<br/>