26 sonuç bulundu
Select All
000000000000DEFAULT_TR
by
Orşahin, Hande.
Format:
El Yazması
Alıntı:
as basic taste; however, creamy, cooked and whey tastes were as aromatics. According to genotyping
by
Esen, Büşra Nur, author.
Format:
El Yazması
Alıntı:
87.3% when MW DA treatment is combined with enzymatic saccharification (ES). Yeast extract, whey and
by
Öztoprak, Nazlı, author.
Format:
El Yazması
Alıntı:
Lactoglobulin (model whey protein) were investigated during proteolysis. Trypsin was used as a model enzyme
by
Kahraman, Cihan.
Format:
El Yazması
Alıntı:
pH, titratable acidity, dry matter, fat, protein, phenol content, beta glucan content, whey off
by
Ercan, Duygu.
Format:
El Yazması
Alıntı:
, traditional sepet cheeses were described with free fatty acid, cooked, creamy, whey, animal like, sulfurous
by
Aydemir, Levent Yurdaer.
Format:
El Yazması
Alıntı:
protein extracts. Thus, chickpea proteins are suggested as soy and whey protein alternatives for
by
Çabuk, Burcu.
Format:
El Yazması
Alıntı:
problems associated with whey disposal and lactose crystallization in sweetened and frozen dairy products
by
Mecitoğlu Güçbilmez, Çiğdem.
Format:
El Yazması
Alıntı:
egg white and bovine whey were incorporated into zein and alginate films, respectively. The LSZ showed
by
Akkuş, Zeynep Aysun, author.
Format:
El Yazması
Alıntı:
the strain, the encapsulation was carried by whey protein xylan complex as the wall material. After
by
Aydemir, Levent Yurdaer, author.
Format:
El Yazması
Alıntı:
(fish and bovine gelatin, egg white and whey proteins) with the exception of gelation capacity of bovine
by
Boyacı, Derya.
Format:
El Yazması
Alıntı:
In this study, zein and whey protein (WP) based films and their blends and composites have been
by
Erdem, İlker.
Format:
El Yazması
Alıntı:
, minerals, was fed to the membrane without any clarification process. The retention of whey proteins with
26 sonuç bulundu
Arama Sonuçlarını Sınırlandır