Please use this identifier to cite or link to this item:
http://hdl.handle.net/11513/817
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | KIRMACI, HÜSEYİN AVNİ | - |
dc.date.accessioned | 2019-06-27T06:20:36Z | - |
dc.date.available | 2019-06-27T06:20:36Z | - |
dc.date.issued | 2005 | - |
dc.identifier.uri | http://hdl.handle.net/11513/817 | - |
dc.language.iso | tr | en_US |
dc.subject | Gıda Mühendisliği = Food Engineering Dizin:Tekstüre işlemi = Texturing ; Transglutaminaz = Transglutaminase ; Yoğurt = Yoghurt | en_US |
dc.title | Yağsız yoğurtlarda transglutaminaz enzimi kullanımının yoğurdun tekstürel özellikleri üzerine etkileri / Effects of transglutaminase on textural properties of non-fat yoghurt | en_US |
dc.type | Thesis | en_US |
Appears in Collections: | Fen Bilimleri Enstitüsü |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
197736.pdf | 13.31 MB | Adobe PDF | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.