Search Results for Lactobacillus. - Narrowed by: Tez - Harsa, Şebnem. Thesis advisor.SirsiDynix Enterprisehttps://catalog.iyte.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dLactobacillus.$0026qf$003dITYPE$002509Materyal$002bT$0025C3$0025BCr$0025C3$0025BC$0025091$00253ATEZ$002509Tez$0026qf$003dAUTHOR$002509Yazar$002509Harsa$00252C$002b$0025C5$00259Eebnem.$002bThesis$002badvisor.$002509Harsa$00252C$002b$0025C5$00259Eebnem.$002bThesis$002badvisor.$0026rm$003dTEZ$002bKOLEKSIYONU0$00257C$00257C$00257C1$00257C$00257C$00257C0$00257C$00257C$00257Ctrue$0026te$003dILS$0026ps$003d300?2024-05-30T05:35:27ZL(+)lactic acid production from whey by lactobacillus casei NRRL B-441ent://SD_ILS/0/SD_ILS:250622024-05-30T05:35:27Z2024-05-30T05:35:27Zby Büyükkileci, Ali Oğuz.<br/><a href="http://hdl.handle.net/11147/3461">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Isolation, characterization, determination of probiotic properties of lactic acid bacteria from human milkent://SD_ILS/0/SD_ILS:856312024-05-30T05:35:27Z2024-05-30T05:35:27Zby Yavuzdurmaz, Hatice.<br/><a href="http://hdl.handle.net/11147/3941">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Structural changes of gliadins during sourdough fermentation as a promissing approach to gluten-free dietent://SD_ILS/0/SD_ILS:1100152024-05-30T05:35:27Z2024-05-30T05:35:27Zby Kömen, Gökçen.<br/><a href="http://hdl.handle.net/11147/3061">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Determination of whey-based medium requirements and growth characteristics for the production of yoghurt starter culturesent://SD_ILS/0/SD_ILS:371242024-05-30T05:35:27Z2024-05-30T05:35:27Zby Soydemir, Elçin.<br/><a href="http://hdl.handle.net/11147/3561">Access to Electronic Version.</a><br/>Format: El Yazması<br/>