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Çabuk, Burcu.
Format:
El Yazması
Alıntı:
Lactose intolerance.
by
Üstok, Fatma Işık.
Format:
El Yazması
Alıntı:
Lactose intolerance.
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by
Tarhan, Özgür.
Format:
El Yazması
Alıntı:
process, and investigation of these nanotubes in relation to food applications were presented. Lactose was
by
Polat, Zelal.
Format:
El Yazması
Alıntı:
, elemental composition and the adsorption tendency of the lactose-lactic acid in the fermentation media were
by
Baran, Ezgi.
Format:
El Yazması
Alıntı:
solids, fat, protein, syneresis, viscosity, aroma profile, lactic acid and lactose profile, proteolytic
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Kahraman, Cihan.
Format:
El Yazması
Alıntı:
special diets or are lactose intolerant.In this study, different concentrations of oat milk (0, 15, 30, 45
by
Pelvan, Merve.
Format:
El Yazması
Alıntı:
kits. Then, the chemical properties of milk samples (e.g. fat%, protein%, lactose%, minerals%, SNF
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Yıldız, Özge.
Format:
El Yazması
Alıntı:
%, lactose%, minerals%, SNF%) of antibiotic free milk and milk fortified by Penicillin G, Ampicillin
by
Okuklu, Burcu.
Format:
El Yazması
Alıntı:
starters with technologically desirable properties. Gene products responsible for lactose fermentation are
by
Gündüz, Meltem.
Format:
El Yazması
Alıntı:
medical purposes. Whey, which is a by-product of dairy industry, contains approximately 5 % (w/v) lactose
by
Altıok, Duygu.
Format:
El Yazması
Alıntı:
environmental pollutant. The disposal problem of this pollutant could be overcome by utilization of whey lactose
by
Büyükkileci, Ali Oğuz.
Format:
El Yazması
Alıntı:
lactic acid production was examined up to 10% (w/v) whey lactose. Lactose was utilized completely for
12 sonuç bulundu
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