Search Results for İzmir Institute of Technology. Food Engineering.

DEFAULT_TR
117 Results
000000000000DEFAULT_TR
Development of strained yogurt ıce cream with aronia and hydrolyzed collagen için kapak resmi
Development of strained yogurt ıce cream with aronia and hydrolyzed collagen
Development of strained yogurt ıce cream with aronia and hydrolyzed collagen
by 
Güler, Sevda, author.
Access to Electronic Versiyon.
Format: 
El Yazması
Alıntı: 
Thesis (Master)-- İzmir Institute of Technology: Food Engineering.
Year-to-year differentiation of black tea through spectroscopic and chemometric analysis için kapak resmi
Year-to-year differentiation of black tea through spectroscopic and chemometric analysis
Year-to-year differentiation of black tea through spectroscopic and chemometric analysis
by 
Yorulmaz, Hilal, author.
Access to Electronic Versiyon.
Format: 
El Yazması
Alıntı: 
İzmir Institute of Technology: Food Engineering --Thesis (Master).
Effect of edible film and allicin on shelf life of chicken meat için kapak resmi
Effect of edible film and allicin on shelf life of chicken meat
Effect of edible film and allicin on shelf life of chicken meat
by 
Cancı, Şeyda, author.
Access to Electronic Versiyon.
Format: 
El Yazması
Alıntı: 
Thesis (Master)--İzmir Institute of Technology: Food Engineering.
Development of aronia based vegan nutritional supplementation için kapak resmi
Development of aronia based vegan nutritional supplementation
Development of aronia based vegan nutritional supplementation
by 
Oruç, Yaren Tuğba, author.
Access to Electronic Versiyon.
Format: 
El Yazması
Alıntı: 
İzmir Institute of Technology: Food Engineering --Thesis (Master).
Development of pectin-wax composite edible films with high moisture barrier properties için kapak resmi
Development of pectin-wax composite edible films with high moisture barrier properties
Development of pectin-wax composite edible films with high moisture barrier properties
by 
Çakıtlı, Gamze, author.
Access to Electronic Versiyon.
Format: 
El Yazması
Alıntı: 
Thesis (Master) -- İzmir Institute of Technology: Food Engineering.
Effects of commercial non-saccharomyces yeasts on quality of wines produced from Emir grapes için kapak resmi
Effects of commercial non-saccharomyces yeasts on quality of wines produced from Emir grapes
Effects of commercial non-saccharomyces yeasts on quality of wines produced from Emir grapes
by 
Hacısalihoğlu, Dila, author.
Access to Electronic Versiyon.
Format: 
El Yazması
Alıntı: 
Thesis (Master)--İzmir Institute of Technology: Food Engineering.
Enhancement of xylanase activity in xylooligosaccharide production from lignocellulosic biomass için kapak resmi
Enhancement of xylanase activity in xylooligosaccharide production from lignocellulosic biomass
Enhancement of xylanase activity in xylooligosaccharide production from lignocellulosic biomass
by 
Şen, Şevval, author.
Access to Electronic Versiyon.
Format: 
El Yazması
Alıntı: 
Thesis (Master)--İzmir Institute of Technology: Food Engineering.
Investigation of probiotic properties of cold brewed and fermented cold coffee beverage için kapak resmi
Investigation of probiotic properties of cold brewed and fermented cold coffee beverage
Investigation of probiotic properties of cold brewed and fermented cold coffee beverage
by 
Semiz, Şevval, author.
Access to Electronic Versiyon.
Format: 
El Yazması
Alıntı: 
Thesis (Master)--İzmir Institute of Technology: Food Engineering.
Physical and spectroscopic characterization of bakery products made from different flour mixtures için kapak resmi
Physical and spectroscopic characterization of bakery products made from different flour mixtures
Physical and spectroscopic characterization of bakery products made from different flour mixtures
by 
Tuna, Ayça, author.
Access to Electronic Versiyon.
Format: 
El Yazması
Alıntı: 
Thesis (Master)--İzmir Institute of Technology: Food Engineering.
Potential of deep eutectic solvent pretreatment for xylooligosaccharides production from corncob için kapak resmi
Potential of deep eutectic solvent pretreatment for xylooligosaccharides production from corncob
Potential of deep eutectic solvent pretreatment for xylooligosaccharides production from corncob
by 
Yanak, Senem, author.
Access to Electronic Versiyon.
Format: 
El Yazması
Alıntı: 
Thesis (Master)--İzmir Institute of Technology: Food Engineering.
Effect of different storage conditions on the stability and functionality of dairy powders: a case study with labneh production için kapak resmi
Effect of different storage conditions on the stability and functionality of dairy powders: a case study with labneh production
Effect of different storage conditions on the stability and functionality of dairy powders: a case study with labneh production
by 
Gürkaynak, Dilara, author.
Access to Electronic Versiyon.
Format: 
El Yazması
Alıntı: 
Thesis (Master)--İzmir Institute of Technology: Food Engineering.
Techno-functional properties of bakery products containing legume and nut flours için kapak resmi
Techno-functional properties of bakery products containing legume and nut flours
Techno-functional properties of bakery products containing legume and nut flours
by 
Doğruer, Ilgın, author.
Access to Electronic Versiyon.
Format: 
El Yazması
Alıntı: 
Thesis (Master)--İzmir Institute of Technology: Food Engineering.
Go to:Search ResultsTop of Page

İYTE Kütüphanesi © 2020
library@iyte.edu.tr
+90 (232) 750-6335
Gülbahçe Kampüsü - Urla, İzmir 35430 TR