by
Altıok, Duygu.
Format:
El Yazması
Alıntı:
Kinetic modelling of lactic acid production from whey/ Altıok, Duygu.
by
Polat, Zelal.
Format:
El Yazması
Alıntı:
Integrated approach to whey utilization through natural zeolite adsorption/ desorption and
by
Büyükkileci, Ali Oğuz.
Format:
El Yazması
Alıntı:
L(+)lactic acid production from whey by lactobacillus casei NRRL B-441/ Büyükkileci, Ali Oğuz.
by
Tarhan, Özgür.
Format:
El Yazması
Alıntı:
Development and characterization of whey based alpha-lactalbumin protein nanotubes for food
by
Yaman, İlayda, author.
Format:
El Yazması
Alıntı:
Determination of cadmium bound to whey proteins by laser-induced breakdown spectroscopy at low
by
Soydemir, Elçin.
Format:
El Yazması
Alıntı:
Determination of whey-based medium requirements and growth characteristics for the production of
by
Oymacı, Pelin, author.
Format:
El Yazması
Alıntı:
Development of whey protein isolate based nanocomposite food packaging film incorporated with
by
Çabuk, Burcu, author
Format:
El Yazması
Alıntı:
Development of whey protein-pullulan microcapsules for the encapsulation of lactobacillus
by
Ağırbaşlı, Zeynep, author.
Format:
El Yazması
Alıntı:
Potential of lactic acid bacteria to produce functional fermented whey with putative
by
Akın, Hilal, author.
Format:
El Yazması
Alıntı:
Casein glycomacropeptide (CGMP) is one of the whey protein which constitutes 12-20% of whey
by
Gürkaynak, Dilara, author.
Format:
El Yazması
Alıntı:
Concentrate 80 (WPC80), and Whey Protein Concentrate 80 -S (WPC80S). The mentioned powders were subjected to
by
Özer, Merve, author.
Format:
El Yazması
Alıntı:
by water-in-oil emulsion technique using whey-pullulan complex. Survival rates of microencapsulated
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