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6 sonuç bulundu Arama sonuçlarına abone ol
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1. 
L(+)lactic acid production from whey by lactobacillus casei NRRL B-441 için kapak resmi
L(+)lactic acid production from whey by lactobacillus casei NRRL B-441
L(+)lactic acid production from whey by lactobacillus casei NRRL B-441
by 
Büyükkileci, Ali Oğuz.
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L(+)lactic acid production from whey by lactobacillus casei NRRL B-441/ Büyükkileci, Ali Oğuz.
3. 
Quality characteristics and shelf-i,fe of 'armola' cheese için kapak resmi
Quality characteristics and shelf-i,fe of 'armola' cheese
Quality characteristics and shelf-i,fe of 'armola' cheese
by 
Orşahin, Hande.
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as basic taste; however, creamy, cooked and whey tastes were as aromatics. According to genotyping
4. 
Characterization of antioxdant activity and protein functionality in some legume cultivars grown in Turkey için kapak resmi
Characterization of antioxdant activity and protein functionality in some legume cultivars grown in Turkey
Characterization of antioxdant activity and protein functionality in some legume cultivars grown in Turkey
by 
Aydemir, Levent Yurdaer.
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protein extracts. Thus, chickpea proteins are suggested as soy and whey protein alternatives for
5. 
Production of functional packaging materials by use of biopreservatives için kapak resmi
Production of functional packaging materials by use of biopreservatives
Production of functional packaging materials by use of biopreservatives
by 
Mecitoğlu Güçbilmez, Çiğdem.
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egg white and bovine whey were incorporated into zein and alginate films, respectively. The LSZ showed
6. 
L[+]-lactic acid purification from fermentation broth using ion exchange resins için kapak resmi
L[+]-lactic acid purification from fermentation broth using ion exchange resins
L[+]-lactic acid purification from fermentation broth using ion exchange resins
by 
Polat, Zelal.
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acid from whey by a 12 hours fermentation process at pH 5.5 and 37 oC. The product concentration was 50
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6 sonuç bulundu Arama sonuçlarına abone ol
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