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by
Doğruer, Ilgın, author.
Format:
El Yazması
Alıntı:
Food -- Analysis
by
Başar, Başak, author.
Format:
El Yazması
Alıntı:
Food -- Analysis.
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by
Şirin, Pınar, author.
Format:
El Yazması
Alıntı:
Food additives -- Analysis.
by
Balıklı, Umut Başak.
Format:
El Yazması
Alıntı:
Hazard Analysis and Critical Control point(Food -- Safety measures.
by
Akın, Hilal, author.
Format:
El Yazması
Alıntı:
agent properties. The objective of this thesis was to develop a new functional food ingredient suitable
by
Akköse Baytar, Asena, author.
Format:
El Yazması
Alıntı:
diversity and to detect the ancestral structure of the population. Moreover, association analysis was
by
Çavdaroğlu, Çağrı, author.
Format:
El Yazması
Alıntı:
friendliness, making them valuable tools for monitoring and controlling food production processes. This study
by
Öztoprak, Nazlı, author.
Format:
El Yazması
Alıntı:
properties of the protein with the enzymatic hydrolysis makes it possible to improve food quality, identify
by
Elci, Ferhat, author.
Format:
El Yazması
Alıntı:
ingredients in meals, fruit juices, coffee, and baked products that are consumed on a regular basis. Food
by
Başer, Filiz, author.
Format:
El Yazması
Alıntı:
confirmed with cell cycle analysis and apoptotic cell death. Intestinal glucose absorption was modeled with
by
Seyfi, Yadigar, author.
Format:
El Yazması
Alıntı:
morphology on non-planar food surfaces. Since every point of the product is not exposed to the same level of
by
Özer, Merve, author.
Format:
El Yazması
Alıntı:
properties of chocolate, whereas the texture analysis showed an increase in the hardness of free-cell in
25 sonuç bulundu
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