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by
Büyük, Miray, author.
Format:
El Yazması
Alıntı:
Development of high stability antioxidant emulsions based on citrus and fig pectins/ Büyük, Miray
by
Aktaş, Ayşe Burcu, author.
Format:
El Yazması
Alıntı:
with corn oil have better physical properties, higher oxidative stability and lower free fatty acid
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by
Barış Kavur, Pelin, author.
Format:
El Yazması
Alıntı:
mechanical stability of gelatin (GEL) gels were improved by the incorporation of soy proteins (SP) and inulin
by
Erol, Büşra, author.
Format:
El Yazması
Alıntı:
. Also holding process affected the stability of the oat milk. Particle size diameters were changed
by
Özer, Merve, author.
Format:
El Yazması
Alıntı:
by incorporation of probiotic cells; stability of the probiotics was improved by microencapsulation
by
Arserim Uçar, Dılhun Keriman, author.
Format:
El Yazması
Alıntı:
had high thermal stability and high crystallinity bacterial cellulose, were produced. Bacterial
by
Sürek, Ece, author.
Format:
El Yazması
Alıntı:
and stability of XOS were determined under different conditions. The growth of probiotic bacteria was
by
Uncu, Oğuz, author.
Format:
El Yazması
Alıntı:
, fatty acid profile, phenolic profile, total carotene and chlorophyll contents and oxidative stability of
by
Tarhan, Özgür.
Format:
El Yazması
Alıntı:
stability. α-La nanotubes and gels can be used as functional ingredients in food processing involving low
by
Yıldırım, Gaye.
Format:
El Yazması
Alıntı:
increased its oxidative stability. Fourier Transform (FT-IR) spectral data were used to predict the
by
Kamber, Aslıhan, author.
Format:
El Yazması
Alıntı:
were evaluated in terms of stability in gastrointestinal conditions, mucin/mucus non-utilization
by
Kaya, Zehra, author.
Format:
El Yazması
Alıntı:
verjuice powder with a good storage stability by using freeze drying, (iii) produce concentrated verjuice
17 sonuç bulundu
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