Search Results for İzmir Institute of Technology. Biotechnology. - Narrowed by: Bacterial starter cultures.SirsiDynix Enterprisehttps://catalog.iyte.edu.tr/client/tr_TR/default_tr/default_tr/qu$003d$0025C4$0025B0zmir$002bInstitute$002bof$002bTechnology.$002bBiotechnology.$0026qf$003dSUBJECT$002509Konu$002509Bacterial$002bstarter$002bcultures.$002509Bacterial$002bstarter$002bcultures.$0026rm$003dTEZ$002bKOLEKSIYONU0$00257C$00257C$00257C1$00257C$00257C$00257C0$00257C$00257C$00257Ctrue$0026te$003dILS$0026ps$003d300?2024-06-03T06:20:36ZDetermination of whey-based medium requirements and growth characteristics for the production of yoghurt starter culturesent://SD_ILS/0/SD_ILS:371242024-06-03T06:20:36Z2024-06-03T06:20:36Zby 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:729842024-06-03T06:20:36Z2024-06-03T06:20:36Zby Çelik, Elif Sinem.<br/><a href="http://hdl.handle.net/11147/3865">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Isolation and molecular characterization of lactic acid bacteria from cheeseent://SD_ILS/0/SD_ILS:134312024-06-03T06:20:36Z2024-06-03T06:20:36Zby Bulut, Çisem.<br/><a href="http://hdl.handle.net/11147/3114">Access to Electronic Version.</a><br/>Format: El Yazması<br/>