Search Results for Streptococcus thermophilus. - Narrowed by: Tez KoleksiyonuSirsiDynix Enterprisehttps://catalog.iyte.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dStreptococcus$002bthermophilus.$0026qf$003dLOCATION$002509Raf$002bLokasyonu$0025091$00253ATHESIS$002509Tez$002bKoleksiyonu$0026rm$003dTEZ$002bKOLEKSIYONU0$00257C$00257C$00257C1$00257C$00257C$00257C0$00257C$00257C$00257Ctrue$0026te$003dILS$0026ps$003d300?2024-06-03T15:08:05ZInvestigations on aroma profile of artisanal youghurt starter cultyresent://SD_ILS/0/SD_ILS:3677392024-06-03T15:08:05Z2024-06-03T15:08:05Zby Baran, Ezgi.<br/><a href="http://hdl.handle.net/11147/3542">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Quality characteristics of traditional sepet cheeseent://SD_ILS/0/SD_ILS:517342024-06-03T15:08:05Z2024-06-03T15:08:05Zby Ercan, Duygu.<br/><a href="http://hdl.handle.net/11147/3780">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:371242024-06-03T15:08:05Z2024-06-03T15:08:05Zby Soydemir, Elçin.<br/><a href="http://hdl.handle.net/11147/3561">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:641102024-06-03T15:08:05Z2024-06-03T15:08:05Zby Üstok, Fatma Işık.<br/><a href="http://hdl.handle.net/11147/3859">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:729842024-06-03T15:08:05Z2024-06-03T15:08:05Zby Çelik, Elif Sinem.<br/><a href="http://hdl.handle.net/11147/3865">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Isolation, Phenotypic And Genotypic Charecterization of Yoghurt Starter Bacterisent://SD_ILS/0/SD_ILS:860022024-06-03T15:08:05Z2024-06-03T15:08:05Zby Erkuş, Oylum.<br/><a href="http://hdl.handle.net/11147/3964">Access to Electronic Version.</a><br/>Format: El Yazması<br/>