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Ağırbaşlı, Zeynep, author.
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Fermentation
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Esen, Berna, author.
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compared with the literature. Consequently, the ACE-I activity of PBMA was enhanced by LAB fermentation and
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Semiz, Şevval, author.
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techniques to understand the effects of fermentation and glucose fortification to fermentation media on
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Hacısalihoğlu, Dila, author.
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fermentation was carried out with Saccharomyces cerevisiae, each of the active dry commercial yeasts
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Esen, Büşra Nur, author.
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fermentation medium was modified with pea protein. Certain concentrations (2.5%, 5%, 10%, 15%) were fed to the
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