Arama Sonuçları Lactose.SirsiDynix Enterprisehttps://catalog.iyte.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dLactose.$0026rm$003dTEZ$002bKOLEKSIYONU0$00257C$00257C$00257C1$00257C$00257C$00257C0$00257C$00257C$00257Ctrue$0026te$003dILS$0026ps$003d300?dt=list2025-07-01T10:42:25ZB-galactosidase of kluyveromyces lactis: Immobilization, characterization and hydrolysis behavior of enzymeent://SD_ILS/0/SD_ILS:175572025-07-01T10:42:25Z2025-07-01T10:42:25Zby Çabuk, Burcu.<br/><a href="http://hdl.handle.net/11147/3363">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Production of B-Galactosidase using lactic acid bacteria and optimisation of fermentation paramettersent://SD_ILS/0/SD_ILS:641102025-07-01T10:42:25Z2025-07-01T10:42:25Zby Üstok, Fatma Işık.<br/><a href="http://hdl.handle.net/11147/3859">Access to Electronic Version</a><br/>Format: El Yazması<br/>Development and characterization of whey based alpha-lactalbumin protein nanotubes for food applicationsent://SD_ILS/0/SD_ILS:4089922025-07-01T10:42:25Z2025-07-01T10:42:25Zby Tarhan, Özgür.<br/><a href="http://hdl.handle.net/11147/2955">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Integrated approach to whey utilization through natural zeolite adsorption/ desorption and fermentationent://SD_ILS/0/SD_ILS:577282025-07-01T10:42:25Z2025-07-01T10:42:25Zby Polat, Zelal.<br/><a href="http://hdl.handle.net/11147/2977">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Investigations on aroma profile of artisanal youghurt starter cultyresent://SD_ILS/0/SD_ILS:3677392025-07-01T10:42:25Z2025-07-01T10:42:25Zby Baran, Ezgi.<br/><a href="http://hdl.handle.net/11147/3542">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Production of kefir from bovine and oat milk mixtureent://SD_ILS/0/SD_ILS:1293512025-07-01T10:42:25Z2025-07-01T10:42:25Zby Kahraman, Cihan.<br/><a href="http://hdl.handle.net/11147/3094">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Determination of antibiotics in raw and uht milk samples by the image forming method of biocrystallizationent://SD_ILS/0/SD_ILS:1407272025-07-01T10:42:25Z2025-07-01T10:42:25Zby Pelvan, Merve.<br/><a href="http://hdl.handle.net/11147/3172">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Investigation of the pyhsical and chemical properties of milk containing antibioticsent://SD_ILS/0/SD_ILS:82612025-07-01T10:42:25Z2025-07-01T10:42:25Zby Yıldız, Özge.<br/><a href="http://hdl.handle.net/11147/3888">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Investigation of chromosomal and plasmid dna profiles of lactococcus lactics ssp. lactisent://SD_ILS/0/SD_ILS:168252025-07-01T10:42:25Z2025-07-01T10:42:25Zby Okuklu, Burcu.<br/><a href="http://hdl.handle.net/11147/3300">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Lactic acid production by lactobacillus casei nrrl b-441 immobilized in chitosan stabilized ca-alginate beadsent://SD_ILS/0/SD_ILS:167412025-07-01T10:42:25Z2025-07-01T10:42:25Zby Gündüz, Meltem.<br/><a href="http://hdl.handle.net/11147/3269">Access to Electronic Version</a><br/>Format: El Yazması<br/>Kinetic modelling of lactic acid production from wheyent://SD_ILS/0/SD_ILS:167322025-07-01T10:42:25Z2025-07-01T10:42:25Zby Altıok, Duygu.<br/><a href="http://hdl.handle.net/11147/3267">Access to Electronic Version.</a><br/>Format: El Yazması<br/>L(+)lactic acid production from whey by lactobacillus casei NRRL B-441ent://SD_ILS/0/SD_ILS:250622025-07-01T10:42:25Z2025-07-01T10:42:25Zby Büyükkileci, Ali Oğuz.<br/><a href="http://hdl.handle.net/11147/3461">Access to Electronic Version.</a><br/>Format: El Yazması<br/>