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by
Özer, Merve, author.
Format:
El Yazması
Alıntı:
by water-in-oil emulsion technique using whey-pullulan complex. Survival rates of microencapsulated
by
Orşahin, Hande.
Format:
El Yazması
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as basic taste; however, creamy, cooked and whey tastes were as aromatics. According to genotyping
by
Esen, Büşra Nur, author.
Format:
El Yazması
Alıntı:
87.3% when MW-DA treatment is combined with enzymatic saccharification (ES). Yeast extract, whey and
by
Kahraman, Cihan.
Format:
El Yazması
Alıntı:
pH, titratable acidity, dry matter, fat, protein, phenol content, beta-glucan content, whey off
by
Ercan, Duygu.
Format:
El Yazması
Alıntı:
, traditional sepet cheeses were described with free fatty acid, cooked, creamy, whey, animal like, sulfurous
by
Çabuk, Burcu.
Format:
El Yazması
Alıntı:
problems associated with whey disposal and lactose crystallization in sweetened and frozen dairy products
by
Aydemir, Levent Yurdaer.
Format:
El Yazması
Alıntı:
protein extracts. Thus, chickpea proteins are suggested as soy and whey protein alternatives for
by
Mecitoğlu Güçbilmez, Çiğdem.
Format:
El Yazması
Alıntı:
egg white and bovine whey were incorporated into zein and alginate films, respectively. The LSZ showed
by
Akkuş, Zeynep Aysun, author.
Format:
El Yazması
Alıntı:
, the encapsulation was carried by whey protein-xylan complex as the wall material. After encapsulation
by
Aydemir, Levent Yurdaer, author.
Format:
El Yazması
Alıntı:
(fish and bovine gelatin, egg white and whey proteins) with the exception of gelation capacity of bovine
by
Boyacı, Derya.
Format:
El Yazması
Alıntı:
In this study, zein and whey protein (WP) based films and their blends and composites have been
by
Erdem, İlker.
Format:
El Yazması
Alıntı:
dip-coating protein retention of 96% was achieved. Then the composite membranes were used in whey protein
26 sonuç bulundu
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