Arama Sonuçları Yogurt. - Daraltılmış: Fermentation.SirsiDynix Enterprisehttps://catalog.iyte.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dYogurt.$0026qf$003dSUBJECT$002509Konu$002509Fermentation.$002509Fermentation.$0026rm$003dTEZ$002bKOLEKSIYONU0$00257C$00257C$00257C1$00257C$00257C$00257C0$00257C$00257C$00257Ctrue$0026te$003dILS$0026ps$003d300?dt=list2025-07-13T18:13:23ZDetermination of whey-based medium requirements and growth characteristics for the production of yoghurt starter culturesent://SD_ILS/0/SD_ILS:371242025-07-13T18:13:23Z2025-07-13T18:13:23Zby 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:729842025-07-13T18:13:23Z2025-07-13T18:13:23Zby Çelik, Elif Sinem.<br/><a href="http://hdl.handle.net/11147/3865">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:641102025-07-13T18:13:23Z2025-07-13T18:13:23Zby Üstok, Fatma Işık.<br/><a href="http://hdl.handle.net/11147/3859">Access to Electronic Version</a><br/>Format: El Yazması<br/>