by
Çabuk, Burcu, author
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Alıntı:
Development of whey protein-pullulan microcapsules for the encapsulation of lactobacillus
by
Altıok, Duygu.
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Alıntı:
Lactobacillus casei
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by
Özer, Merve, author.
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gamma-aminobutyric acid producing capabilities. Lactobacillus rhamnosus NRRL B- 442 strain has been selected for its
by
Şatana, Elçin, author.
Format:
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Alıntı:
selected to prepare efficient protective culture combinations e.g. Lactobacillus rhamnosus, Lactobacillus
by
Kamber, Aslıhan, author.
Format:
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Alıntı:
significant increase in mucin thickness by comparing the control. L. plantarum C47 and Lactobacillus AK50
by
Elvan, Menşure, author.
Format:
El Yazması
Alıntı:
pathogens was investigated in order to protect oral health with the thesis study. Lactobacillus pentosus
by
Kömen, Gökçen.
Format:
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Alıntı:
, sourdough fermentation with selected Lactobacillus strains was accomplished. As a control, dough with no
by
Ercan, Duygu.
Format:
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Alıntı:
, Lactobacillus casei spp. rhamnosus, L. plantarum, heterofermentative Lactobacillus spp., Streptococcus
by
Erkuş, Oylum.
Format:
El Yazması
Alıntı:
Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus. They lead to coagulation of milk by
by
Okuklu, Burcu, author.
Format:
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Alıntı:
strains in total, 5 Streptecoccus thermophilus and 26 Lactobacillus delbrueckii ssp. bulgaricus isolates
by
Bayrak, Emrah.
Format:
El Yazması
Alıntı:
acid fermentation by Lactobacillus casei showed that grape pomace can be used as a substrate for lactic
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