Search Results for Fermented foods.

6 sonuç bulundu

Arama sonuçlarına abone ol

Select All

1

Liste görünümüne geç

Küçük resim görünümüne geç

000000DEFAULT_TR

Yazdır

1.

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.

Access to Electronic Versiyon.

Format:

El Yazması

Alıntı:

Fermented foods.

2.

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:

Fermented foods

3.

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.

Access to Electronic Versiyon.

Format:

El Yazması

Alıntı:

Fermented foods

4.

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.

Access to Electronic Versiyon

Format:

El Yazması

Alıntı:

Fermented foods -- Microbiology

5.

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.

Access to Electronic Version.

Format:

El Yazması

Alıntı:

Fermented foods

6.

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.

Access to Electronic Version.

Format:

El Yazması

Alıntı:

Fermented foods.

Select All

1

6 sonuç bulundu

Arama sonuçlarına abone ol

Arama Sonuçlarını Sınırlandır

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

Copyright 2023 Sirsi Corporation - Enterprise Version 5.2.1.2