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by
Demir, Hande.
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Production of pectinase from aspergillus sojae by solid-state fermentation/ Demir, Hande.
by
Kömen, Gökçen.
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Structural changes of gliadins during sourdough fermentation as a promissing approach to gluten
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Polat, Zelal.
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fermentation/ Polat, Zelal.
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Üstok, Fatma Işık.
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Production of B-Galactosidase using lactic acid bacteria and optimisation of fermentation
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Öncü, Şelale
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Morphology And Rheology In Submerged Fungal Fermentation/ Öncü, Şelale
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Göğüş, Nihan.
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Fermentation Conditions/ Göğüş, Nihan.
by
Alper, Seda.
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Production and isolation of fungal chitosan by submerged fermentation/ Alper, Seda.
by
Polat, Zelal.
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L[+]-lactic acid purification from fermentation broth using ion exchange resins/ Polat, Zelal.
by
Semiz, Şevval, author.
Access to Electronic Versiyon.
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techniques to understand the effects of fermentation and glucose fortification to fermentation media on
by
Esen, Büşra Nur, author.
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fermentation medium was modified with pea protein. Certain concentrations (2.5%, 5%, 10%, 15%) were fed to the
by
Dizmen, Berivan, author.
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within the scope of this thesis. Firstly, a fermentation study was carried out in a rotary shaker at 180
by
Esen, Berna, author.
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compared with the literature. Consequently, the ACE-I activity of PBMA was enhanced by LAB fermentation and
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