Search Results for Fermented foods.

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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.
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Alıntı: 
Fermented foods
Rafta:
Development of fermented vegan food formulations with improved angiotensin-i converting enzyme inhibitory (ACE-I) activity için kapak resmi
Development of fermented vegan food formulations with improved angiotensin-i converting enzyme inhibitory (ACE-I) activity
Development of fermented vegan food formulations with improved angiotensin-i converting enzyme inhibitory (ACE-I) activity
by 
Esen, Berna, author.
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Alıntı: 
Fermented foods.
Rafta:
Application of non-targeted analysis methods in adulteration dedection and prediction of process parameters of vinegars için kapak resmi
Application of non-targeted analysis methods in adulteration dedection and prediction of process parameters of vinegars
Application of non-targeted analysis methods in adulteration dedection and prediction of process parameters of vinegars
by 
Çavdaroğlu, Çağrı, author.
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Fermented foods
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Potential of lactic acid bacteria to produce functional fermented whey with putative antihypertensive properties: enrichment of angiotensin-I converting enzyme (ace)-inhibitory peptides and gamma-amino butyric acid (gaba) için kapak resmi
Potential of lactic acid bacteria to produce functional fermented whey with putative antihypertensive properties: enrichment of angiotensin-I converting enzyme (ace)-inhibitory peptides and gamma-amino butyric acid (gaba)
Potential of lactic acid bacteria to produce functional fermented whey with putative antihypertensive properties: enrichment of angiotensin-I converting enzyme (ace)-inhibitory peptides and gamma-amino butyric acid (gaba)
by 
Ağırbaşlı, Zeynep, author.
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Alıntı: 
Fermented foods Microbiology
Rafta:
Kinetic modelling of lactic acid production from whey için kapak resmi
Kinetic modelling of lactic acid production from whey
Kinetic modelling of lactic acid production from whey
by 
Altıok, Duygu.
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Fermented foods
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Structural changes of gliadins during sourdough fermentation as a promissing approach to gluten-free diet için kapak resmi
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.
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Fermented foods.
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