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Subject: Lactic acid bacteria.
Author
Dahil
Hariç
İzmir Institute of Technology. Biotechnology and Bioengineering.
(4)
Harsa, Şebnem. Thesis advisor.
(2)
Baran, Ezgi.
(1)
Bulut Albayrak, Çisem.
(1)
Bulut, Çisem.
(1)
Harsa,Şebnem. Thesis Advisor.
(1)
Izmir Institute of Technology. Food Engineering.
(1)
Kömen, Gökçen.
(1)
Tarı, Canan Thesis advisor.
(1)
Yavuzdurmaz, Hatice.
(1)
Yenidünya, Ali Fazıl Thesis advisor.
(1)
Yenidünya, Ali Fazıl Thesis advisor.
(1)
Çetin, Ali Emrah.
(1)
Ülkü, Semra. Thesis advisor.
(1)
Üstok, Fatma Işık.
(1)
İzmir Institute of Technology. Chemical Engineering.
(1)
İzmir Institute of Technology. Food Engineering.
(1)
Daha fazla
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Material Type
Dahil
Hariç
Ek CD-ROM
Tez
Language
Dahil
Hariç
English
(7)
Publication Date
Dahil
Hariç
-
2007
(2)
2012
(2)
2002
(1)
2003
(1)
2010
(1)
Subject
Dahil
Hariç
Biotechnological microorganisms -- Isolation.
(2)
Acetaldehyde.
(1)
Aflatoxins.
(1)
Aromatic compounds.
(1)
Bacterial starter cultures.
(1)
Beta-galactosidase.
(1)
Breast milk.
(1)
Celiac disease.
(1)
Cheese -- Microbiology.
(1)
Clinoptilolite.
(1)
Fermentation.
(1)
Fermented foods.
(1)
Gas chromatography.
(1)
Gluten-free diet.
(1)
Gluten.
(1)
Lactobacillus bulgaricus.
(1)
Lactobacillus plantarum.
(1)
Lactobacillus.
(1)
Lactose intolerance.
(1)
Milk -- Microbiology.
(1)
Probiotics.
(1)
Streptococcus thermophilus.
(1)
Yogurt.
(1)
Zeolites.
(1)
Daha fazla
Tümünü genişlet
Daha az
Hepsini Daralt
Library
Dahil
Hariç
IYTE Library
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1.
Adsorptive characteristics of aflatoxin B1 in the presence of purified clinoptilolite rich mineral and lactobacillus plantarum S2
Adsorptive characteristics of aflatoxin B1 in the presence of purified clinoptilolite rich mineral and lactobacillus plantarum S2
by
Bulut Albayrak, Çisem.
Access to Electronic Versiyon.
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2.
Investigations on aroma profile of artisanal youghurt starter cultyres
Investigations on aroma profile of artisanal youghurt starter cultyres
by
Baran, Ezgi.
Access to Electronic Versiyon.
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3.
Structural changes of gliadins during sourdough fermentation as a promissing approach to gluten-free diet
Structural changes of gliadins during sourdough fermentation as a promissing approach to gluten-free diet
by
Kömen, Gökçen.
Access to Electronic Version.
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4.
Isolation, characterization, determination of probiotic properties of lactic acid bacteria from human milk
Isolation, characterization, determination of probiotic properties of lactic acid bacteria from human milk
by
Yavuzdurmaz, Hatice.
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5.
Production of B-Galactosidase using lactic acid bacteria and optimisation of fermentation parametters
Production of B-Galactosidase using lactic acid bacteria and optimisation of fermentation parametters
by
Üstok, Fatma Işık.
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6.
Isolation and molecular characterization of lactic acid bacteria from cheese
Isolation and molecular characterization of lactic acid bacteria from cheese
by
Bulut, Çisem.
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7.
Isolation And Molecular Characterization Of Lactic Acid Bacteria From Raw Milk
Isolation And Molecular Characterization Of Lactic Acid Bacteria From Raw Milk
by
Çetin, Ali Emrah.
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