by
Esen, Büşra Nur, author.
Format:
El Yazması
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fermentation medium was modified with pea protein. Certain concentrations (2.5%, 5%, 10%, 15%) were fed to the
by
Hacısalihoğlu, Dila, author.
Format:
El Yazması
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fermentation was carried out with Saccharomyces cerevisiae, each of the active dry commercial yeasts
by
Ağırbaşlı, Zeynep, author.
Format:
El Yazması
Alıntı:
Fermentation
by
Semiz, Şevval, author.
Format:
El Yazması
Alıntı:
techniques to understand the effects of fermentation and glucose fortification to fermentation media on
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
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
Gezer, Emre, author.
Format:
El Yazması
Alıntı:
were also determined. Using optimized conditions, a larger fermentation study was undertaken (25 L
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
by
Doğru, Kevser, author.
Format:
El Yazması
Alıntı:
facilitate enzymatic hydrolysis of cellulose into glucose before ethanol fermentation. Organosolv is similar
by
Bayrak, Emrah.
Format:
El Yazması
Alıntı:
acid fermentation by Lactobacillus casei showed that grape pomace can be used as a substrate for lactic
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