by
Esen, Büşra Nur, author.
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El Yazması
Alıntı:
fermentation medium was modified with pea protein. Certain concentrations (2.5%, 5%, 10%, 15%) were fed to the
by
Evcan, Ezgi.
Format:
El Yazması
Alıntı:
Fermentation.
by
Üstok, Fatma Işık.
Format:
El Yazması
Alıntı:
Production of B-Galactosidase using lactic acid bacteria and optimisation of fermentation
by
Büyükkileci, Ali Oğuz.
Format:
El Yazması
Alıntı:
Fermentation products industry
by
Bardakçı, Betül.
Format:
El Yazması
Alıntı:
conditions. Since industrial fungal fermentation with the high demand for oxygen are accounted to face oxygen
by
Soydemir, Elçin.
Format:
El Yazması
Alıntı:
Fermentation.
by
Üzelyalçın, Berna
Format:
El Yazması
Alıntı:
Fermentation.
by
Baran, Ezgi.
Format:
El Yazması
Alıntı:
of the diet. Yoghurt is produced by lactic acid fermentation using Streptococcus thermophilus, and
by
Çelik, Elif Sinem.
Format:
El Yazması
Alıntı:
Fermentation.
by
Genç, Berna.
Format:
El Yazması
Alıntı:
fermentation (SmF) by Aspergillus sojae which have been shown to be a potential exo-polygalacturonase producer
by
Polat, Zelal.
Format:
El Yazması
Alıntı:
L[+]-lactic acid purification from fermentation broth using ion exchange resins/ Polat, Zelal.
by
Alper, Seda.
Format:
El Yazması
Alıntı:
Production and isolation of fungal chitosan by submerged fermentation/ Alper, Seda.
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