İYTE Library Logo

DEFAULT_TR
11 sonuç bulundu Arama sonuçlarına abone ol
Select All
Liste görünümüne geç
Küçük resim görünümüne geç
00000000000DEFAULT_TR
Yazdır
4. 
Preparation, production and industrial application of cheese protective cultures için kapak resmi
Preparation, production and industrial application of cheese protective cultures
Preparation, production and industrial application of cheese protective cultures
by 
Şatana, Elçin, author.
Access to Electronic Versiyon.
Format: 
El Yazması
Alıntı: 
selected to prepare efficient protective culture combinations e.g. Lactobacillus rhamnosus, Lactobacillus
5. 
Modulating akkermansia muciniphila by probiotics for obesity management için kapak resmi
Modulating akkermansia muciniphila by probiotics for obesity management
Modulating akkermansia muciniphila by probiotics for obesity management
by 
Kamber, Aslıhan, author.
Access to Electronic Versiyon.
Format: 
El Yazması
Alıntı: 
significant increase in mucin thickness by comparing the control. L. plantarum C47 and Lactobacillus AK50
6. 
Developing probiotic lozenges to improve oral health için kapak resmi
Developing probiotic lozenges to improve oral health
Developing probiotic lozenges to improve oral health
by 
Elvan, Menşure, author.
Access to Electronic Versiyon.
Format: 
El Yazması
Alıntı: 
pathogens was investigated in order to protect oral health with the thesis study. Lactobacillus pentosus
7. 
Structural changes of gliadins during sourdough fermentation as a promissing approach to gluten-free diet için kapak resmi
Structural changes of gliadins during sourdough fermentation as a promissing approach to gluten-free diet
Structural changes of gliadins during sourdough fermentation as a promissing approach to gluten-free diet
by 
Kömen, Gökçen.
Access to Electronic Version.
Format: 
El Yazması
Alıntı: 
, sourdough fermentation with selected Lactobacillus strains was accomplished. As a control, dough with no
8. 
Quality characteristics of traditional sepet cheese için kapak resmi
Quality characteristics of traditional sepet cheese
Quality characteristics of traditional sepet cheese
by 
Ercan, Duygu.
Access to Electronic Version.
Format: 
El Yazması
Alıntı: 
, Lactobacillus casei spp. rhamnosus, L. plantarum, heterofermentative Lactobacillus spp., Streptococcus
9. 
Isolation, Phenotypic And Genotypic Charecterization of Yoghurt Starter Bacteris için kapak resmi
Isolation, Phenotypic And Genotypic Charecterization of Yoghurt Starter Bacteris
Isolation, Phenotypic And Genotypic Charecterization of Yoghurt Starter Bacteris
by 
Erkuş, Oylum.
Access to Electronic Version.
Format: 
El Yazması
Alıntı: 
Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus. They lead to coagulation of milk by
11. 
Utilization of wine waste for fermentative processes için kapak resmi
Utilization of wine waste for fermentative processes
Utilization of wine waste for fermentative processes
by 
Bayrak, Emrah.
Access to Electronic Versiyon.
Format: 
El Yazması
Alıntı: 
acid fermentation by Lactobacillus casei showed that grape pomace can be used as a substrate for lactic
Select All
11 sonuç bulundu Arama sonuçlarına abone ol
Arama Sonuçlarını Sınırlandır
Yazar
Materyal Türü
Tez
(11)
Yayın Tarihi
This graph shows the distribution of publication dates for use with a date range slider. Switch to Years view for a more detailed breakdown of search results by year.
-
Konu
Raf Lokasyonu
Kütüphane

İYTE Kütüphanesi © 2020
library@iyte.edu.tr
+90 (232) 750-6335
Gülbahçe Kampüsü - Urla, İzmir 35430 TR