by
Soydemir, Elçin.
Format:
El Yazması
Alıntı:
Fermentation.
by
Çelik, Elif Sinem.
Format:
El Yazması
Alıntı:
Fermentation.
by
Altıok, Duygu.
Format:
El Yazması
Alıntı:
Fermentation products industry
by
Üzelyalçın, Berna
Format:
El Yazması
Alıntı:
Fermentation.
by
Büyükkileci, Ali Oğuz.
Format:
El Yazması
Alıntı:
Fermentation products industry
by
Esen, Berna, author.
Format:
El Yazması
Alıntı:
compared with the literature. Consequently, the ACE-I activity of PBMA was enhanced by LAB fermentation and
by
Hacısalihoğlu, Dila, author.
Format:
El Yazması
Alıntı:
fermentation was carried out with Saccharomyces cerevisiae, each of the active dry commercial yeasts
by
Semiz, Şevval, author.
Format:
El Yazması
Alıntı:
techniques to understand the effects of fermentation and glucose fortification to fermentation media on
by
Dizmen, Berivan, author.
Format:
El Yazması
Alıntı:
within the scope of this thesis. Firstly, a fermentation study was carried out in a rotary shaker at 180
by
Karanfil, Gülperi, author.
Format:
El Yazması
Alıntı:
industries such as food, cosmetics, chemistry. It can be produced by bacterial fermentation. When cellulose
by
Şatana, Elçin, author.
Format:
El Yazması
Alıntı:
Lactobacillus paracasei spp. paracasei, was inoculated into the curd before fermentation and found more
by
Sürek, Ece, author.
Format:
El Yazması
Alıntı:
observed after in vitro fermentation of XOS. XOS showed a good stability to food production and
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