by
Çabuk, Burcu.
Format:
El Yazması
Alıntı:
problems associated with whey disposal and lactose crystallization in sweetened and frozen dairy products
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
Büyükkileci, Ali Oğuz.
Format:
El Yazması
Alıntı:
L(+)lactic acid production from whey by lactobacillus casei NRRL B-441/ Büyükkileci, Ali Oğuz.
by
Soydemir, Elçin.
Format:
El Yazması
Alıntı:
Determination of whey-based medium requirements and growth characteristics for the production of
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
Aydemir, Levent Yurdaer.
Format:
El Yazması
Alıntı:
protein extracts. Thus, chickpea proteins are suggested as soy and whey protein alternatives for
by
Orşahin, Hande.
Format:
El Yazması
Alıntı:
as basic taste; however, creamy, cooked and whey tastes were as aromatics. According to genotyping
by
Polat, Zelal.
Format:
El Yazması
Alıntı:
acid from whey by a 12 hours fermentation process at pH 5.5 and 37 oC. The product concentration was 50
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
Polat, Zelal.
Format:
El Yazması
Alıntı:
Integrated approach to whey utilization through natural zeolite adsorption/ desorption and
by
Yaman, İlayda, author.
Format:
El Yazması
Alıntı:
Determination of cadmium bound to whey proteins by laser-induced breakdown spectroscopy at low
by
Akkuş, Zeynep Aysun, author.
Format:
El Yazması
Alıntı:
, the encapsulation was carried by whey protein-xylan complex as the wall material. After encapsulation
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