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by
Demir, Hande.
Format:
El Yazması
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Production of pectinase from aspergillus sojae by solid-state fermentation/ Demir, Hande.
by
Kömen, Gökçen.
Format:
El Yazması
Alıntı:
Structural changes of gliadins during sourdough fermentation as a promissing approach to gluten
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by
Göğüş, Nihan.
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Alıntı:
Fermentation Conditions/ Göğüş, Nihan.
by
Öncü, Şelale
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Morphology And Rheology In Submerged Fungal Fermentation/ Öncü, Şelale
by
Altıok, Duygu.
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Fermentation products industry
by
Esen, Berna, author.
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compared with the literature. Consequently, the ACE-I activity of PBMA was enhanced by LAB fermentation and
by
Karanfil, Gülperi, author.
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industries such as food, cosmetics, chemistry. It can be produced by bacterial fermentation. When cellulose
by
Şatana, Elçin, author.
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Lactobacillus paracasei spp. paracasei, was inoculated into the curd before fermentation and found more
by
Sürek, Ece, author.
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Alıntı:
observed after in vitro fermentation of XOS. XOS showed a good stability to food production and
by
Doğru, Kevser, author.
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Alıntı:
facilitate enzymatic hydrolysis of cellulose into glucose before ethanol fermentation. Organosolv is similar
11.
by
Umdu, Sabrettin.
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of each fermentation, the dry mass, lipid amount and fatty acid profiles were determined. The algae
by
Büyüktaş, Duygu.
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during fermentation and ripening. Total aerobic mesophilic bacteria and lactic acid bacteria counts
17 sonuç bulundu
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