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Development of functional food ingredient as a solution for protein-energy malnutrition; an amino acid source with low-phenylalanine content için kapak resmi

Development of functional food ingredient as a solution for protein-energy malnutrition; an amino acid source with low-phenylalanine content

Development of functional food ingredient as a solution for protein-energy malnutrition; an amino acid source with low-phenylalanine content

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Akın, Hilal, author.

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, inhibition adhesion of cariogenic bacteria with use in toothpastes. It also has good foaming emulsifying

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Developing probiotic lozenges to improve oral health için kapak resmi

Developing probiotic lozenges to improve oral health

Developing probiotic lozenges to improve oral health

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Elvan, Menşure, author.

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encapsulated and free bacteria and control lozenge were produced, kept at different temperatures; 4⁰C and 25⁰C

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