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
Akın, Hilal, author.
Format:
El Yazması
Alıntı:
Casein glycomacropeptide (CGMP) is one of the whey protein which constitutes 12-20% of whey
by
Oymacı, Pelin, author.
Format:
El Yazması
Alıntı:
Development of whey protein isolate based nanocomposite food packaging film incorporated with
by
Altıok, Duygu.
Format:
El Yazması
Alıntı:
Kinetic modelling of lactic acid production from whey/ Altıok, Duygu.
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
Aydemir, Levent Yurdaer.
Format:
El Yazması
Alıntı:
protein extracts. Thus, chickpea proteins are suggested as soy and whey protein alternatives for
by
Ağırbaşlı, Zeynep, author.
Format:
El Yazması
Alıntı:
Potential of lactic acid bacteria to produce functional fermented whey with putative
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
Büyükkileci, Ali Oğuz.
Format:
El Yazması
Alıntı:
L(+)lactic acid production from whey by lactobacillus casei NRRL B-441/ Büyükkileci, Ali Oğuz.
by
Ercan, Duygu.
Format:
El Yazması
Alıntı:
, traditional sepet cheeses were described with free fatty acid, cooked, creamy, whey, animal like, sulfurous
by
Erdem, İlker.
Format:
El Yazması
Alıntı:
dip-coating protein retention of 96% was achieved. Then the composite membranes were used in whey protein
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
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