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33 sonuç bulundu Arama sonuçlarına abone ol
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1. 
Preparation, production and industrial application of cheese protective cultures için kapak resmi
Preparation, production and industrial application of cheese protective cultures
Preparation, production and industrial application of cheese protective cultures
by 
Şatana, Elçin, author.
Access to Electronic Versiyon.
Format: 
El Yazması
Alıntı: 
Harsa, Şebnem, thesis advisor.
Rafta:
2. 
Polysaccharide based packaging film for fresh cut produce için kapak resmi
Polysaccharide based packaging film for fresh cut produce
Polysaccharide based packaging film for fresh cut produce
by 
Şamlı, Merve, author.
Access to Electronic Versiyon.
Format: 
El Yazması
Alıntı: 
Harsa, Şebnem thesis advisor.
Rafta:
3. 
Developing a guide of bioinformatic database for probiotic products için kapak resmi
Developing a guide of bioinformatic database for probiotic products
Developing a guide of bioinformatic database for probiotic products
by 
Yılmaz, Melike, author.
Access to Electronic Versiyon.
Format: 
El Yazması
Alıntı: 
Harsa, Hayriye Şebnem, thesis advisor.
Rafta:
4. 
Developing probiotic lozenges to improve oral health için kapak resmi
Developing probiotic lozenges to improve oral health
Developing probiotic lozenges to improve oral health
by 
Elvan, Menşure, author.
Access to Electronic Versiyon.
Format: 
El Yazması
Alıntı: 
Harsa, Şebnem, thesis advisor.
Rafta:
5. 
Isolation, characterization, determination of probiotic properties of lactic acid bacteria from human milk için kapak resmi
Isolation, characterization, determination of probiotic properties of lactic acid bacteria from human milk
Isolation, characterization, determination of probiotic properties of lactic acid bacteria from human milk
by 
Yavuzdurmaz, Hatice.
Access to Electronic Version.
Format: 
El Yazması
Alıntı: 
Harsa, Şebnem. Thesis advisor.
Rafta:
6. 
Development of functional food ingredient as a solution for protein-energy malnutrition; an amino acid source with low-phenylalanine content için kapak resmi
Development of functional food ingredient as a solution for protein-energy malnutrition; an amino acid source with low-phenylalanine content
Development of functional food ingredient as a solution for protein-energy malnutrition; an amino acid source with low-phenylalanine content
by 
Akın, Hilal, author.
Access to Electronic Versiyon.
Format: 
El Yazması
Alıntı: 
Harsa, Şebnem, thesis advisor.
Rafta:
7. 
Isolation, Phenotypic And Genotypic Charecterization of Yoghurt Starter Bacteris için kapak resmi
Isolation, Phenotypic And Genotypic Charecterization of Yoghurt Starter Bacteris
Isolation, Phenotypic And Genotypic Charecterization of Yoghurt Starter Bacteris
by 
Erkuş, Oylum.
Access to Electronic Version.
Format: 
El Yazması
Alıntı: 
Harsa, Şebnem Thesis advisor.
Rafta:
8. 
B-galactosidase of kluyveromyces lactis: Immobilization, characterization and hydrolysis behavior of enzyme için kapak resmi
B-galactosidase of kluyveromyces lactis: Immobilization, characterization and hydrolysis behavior of enzyme
B-galactosidase of kluyveromyces lactis: Immobilization, characterization and hydrolysis behavior of enzyme
by 
Çabuk, Burcu.
Access to Electronic Version.
Format: 
El Yazması
Alıntı: 
Harsa Şebnem. Thesis advisor.
Rafta:
9. 
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: 
Harsa, Şebnem. Thesis advisor.
Rafta:
10. 
Development of gluten-free bread formulations based on chickpea flour: Optimization of formulation, evaluation of dough properties and bread quality için kapak resmi
Development of gluten-free bread formulations based on chickpea flour: Optimization of formulation, evaluation of dough properties and bread quality
Development of gluten-free bread formulations based on chickpea flour: Optimization of formulation, evaluation of dough properties and bread quality
by 
Kahraman, Gökçen, author.
Access to Electronic Versiyon.
Format: 
El Yazması
Alıntı: 
Harsa, Şebnem thesis advisor.
Rafta:
11. 
Lactic acid production by lactobacillus casei nrrl b-441 immobilized in chitosan stabilized ca-alginate beads için kapak resmi
Lactic acid production by lactobacillus casei nrrl b-441 immobilized in chitosan stabilized ca-alginate beads
Lactic acid production by lactobacillus casei nrrl b-441 immobilized in chitosan stabilized ca-alginate beads
by 
Gündüz, Meltem.
Access to Electronic Version
Format: 
El Yazması
Alıntı: 
Harsa, Şebnem Thesis advisor.
Rafta:
12. 
Development of whey protein-pullulan microcapsules for the encapsulation of lactobacillus acidophilus NRRL-B 4495 as a functional food ingredient için kapak resmi
Development of whey protein-pullulan microcapsules for the encapsulation of lactobacillus acidophilus NRRL-B 4495 as a functional food ingredient
Development of whey protein-pullulan microcapsules for the encapsulation of lactobacillus acidophilus NRRL-B 4495 as a functional food ingredient
by 
Çabuk, Burcu, author
Access to Electronic Versiyon.
Format: 
El Yazması
Alıntı: 
Harsa, Şebnem thesis advisor.
Rafta:
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33 sonuç bulundu Arama sonuçlarına abone ol
Arama Sonuçlarını Sınırlandır
Yazar
İzmir Institute of Technology. Food Engineering.
(16)
Harsa, Hayriye Şebnem, thesis advisor.
(10)
İzmir Institute of Technology. Biotechnology and Bioengineering.
(6)
Harsa, Şebnem. Thesis advisor.
(5)
Harsa, Şebnem Thesis advisor.
(4)
Materyal Türü
Tez
(33)
Dil
Yayın Tarihi
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Konu
Probiotics.
(6)
Fermentation.
(4)
Lactic acid bacteria.
(3)
Probiotics
(3)
Yogurt.
(3)
Raf Lokasyonu
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