Search Results for - Narrowed by: Fermentation. SirsiDynix Enterprise https://catalog.iyte.edu.tr/client/tr_TR/default_tr/default_tr/qf$003dSUBJECT$002509Subject$002509Fermentation.$002509Fermentation.$0026rm$003dTEZ$002bKOLEKSIYONU0$00257C$00257C$00257C1$00257C$00257C$00257C0$00257C$00257C$00257Ctrue$0026te$003dILS$0026ps$003d300$0026isd$003dtrue? 2024-04-19T18:51:00Z Bioethanol production from fungal sources using low-cost agro-industrial waste products ent://SD_ILS/0/SD_ILS:255618 2024-04-19T18:51:00Z 2024-04-19T18:51:00Z by&#160;Evcan, Ezgi.<br/><a href="http://hdl.handle.net/11147/3481">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/> Integrated approach to whey utilization through natural zeolite adsorption/ desorption and fermentation ent://SD_ILS/0/SD_ILS:57728 2024-04-19T18:51:00Z 2024-04-19T18:51:00Z by&#160;Polat, Zelal.<br/><a href="http://hdl.handle.net/11147/2977">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/> Determination of whey-based medium requirements and growth characteristics for the production of yoghurt starter cultures ent://SD_ILS/0/SD_ILS:37124 2024-04-19T18:51:00Z 2024-04-19T18:51:00Z by&#160;Soydemir, El&ccedil;in.<br/><a href="http://hdl.handle.net/11147/3561">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/> Phylogenetic analysis of bacterial communities in kefir by metagenomics ent://SD_ILS/0/SD_ILS:85387 2024-04-19T18:51:00Z 2024-04-19T18:51:00Z by&#160;&Uuml;nsal, Burcu.<br/><a href="http://hdl.handle.net/11147/3925">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/> Determination of aroma compounds and exopolysaccharides formation by lactic acid bacteri isolated from traditional yogurts ent://SD_ILS/0/SD_ILS:72984 2024-04-19T18:51:00Z 2024-04-19T18:51:00Z by&#160;&Ccedil;elik, Elif Sinem.<br/><a href="http://hdl.handle.net/11147/3865">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/> Production of B-Galactosidase using lactic acid bacteria and optimisation of fermentation parametters ent://SD_ILS/0/SD_ILS:64110 2024-04-19T18:51:00Z 2024-04-19T18:51:00Z by&#160;&Uuml;stok, Fatma Işık.<br/><a href="http://hdl.handle.net/11147/3859">Access to Electronic Version</a><br/>Format:&#160;El Yazması<br/> Investigation of The Effects of Dissolved Oxygen Concentration, Aeration And Agitation on The Morphology And Rheology In Submerged Fungal Fermentation ent://SD_ILS/0/SD_ILS:41278 2024-04-19T18:51:00Z 2024-04-19T18:51:00Z by&#160;&Ouml;nc&uuml;, Şelale<br/><a href="http://hdl.handle.net/11147/3632">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/> Effect of The Morphology of Aspergillus Sojae on Pectinase Enzyme and The Optimization of Fermentation Conditions ent://SD_ILS/0/SD_ILS:66870 2024-04-19T18:51:00Z 2024-04-19T18:51:00Z by&#160;G&ouml;ğ&uuml;ş, Nihan.<br/><a href="http://hdl.handle.net/11147/3862">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/> Lactic acid production by lactobacillus casei nrrl b-441 immobilized in chitosan stabilized ca-alginate beads ent://SD_ILS/0/SD_ILS:16741 2024-04-19T18:51:00Z 2024-04-19T18:51:00Z by&#160;G&uuml;nd&uuml;z, Meltem.<br/><a href="http://hdl.handle.net/11147/3269">Access to Electronic Version</a><br/>Format:&#160;El Yazması<br/> Effects Of Trace Elements On The Production Of Baker's Yeast ent://SD_ILS/0/SD_ILS:47460 2024-04-19T18:51:00Z 2024-04-19T18:51:00Z by&#160;&Uuml;zelyal&ccedil;ın, Berna<br/><a href="http://hdl.handle.net/11147/3694">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/> L[+]-lactic acid purification from fermentation broth using ion exchange resins ent://SD_ILS/0/SD_ILS:97547 2024-04-19T18:51:00Z 2024-04-19T18:51:00Z by&#160;Polat, Zelal.<br/><a href="http://hdl.handle.net/11147/4041">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/>