YÖKSİS Makale Veritabanı

Influence of sodium dodecyl sulfate as a surfactant on the microstructural, morphological and optoelectronic characteristics of SILAR deposited CuO thin films

Mineral contents of some aromatic plants their growth soils and infusions

Fibre Enrichment of Sourdough Bread by Inulin Rich Jerusalem Artichoke Powder

Effect of Slaughter Methods on Physical Biochemical and Microbiological Quality of Rainbaw trout Oncorhynchus Mykiss W and Mirrorcarp Cyprinus carpio L Filleted in Pre in or Post rigor Periods

Humic acid effects on wind erosion control in sandy clay loam and clay loam soils: A wind tunnel study

Humic acid effects on wind erosion control in sandy clay loam and clay loam soils: A wind tunnel study

Observation of the Suitability of Single Strains of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus solated From Local Dairy Sources in Turkey as Yogurt Starter Combinations

Polygon-Aware Deep Learning Framework for Meal-Level Nutrition Estimation from Food Images

OBSERVATION OF THE SUITABILITY OF SINGLE STRAINS OF STREPTOCOCCUS THERMOPHILUS AND LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS ISOLATED FROM LOCAL DAIRY SOURCES IN TURKEY AS YOGURT STARTER COMBINAT…

OBSERVATION OF THE SUITABILITY OF SINGLE STRAINS OF STREPTOCOCCUS THERMOPHILUS AND LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS ISOLATED FROM LOCAL DAIRY SOURCES IN TURKEY AS YOGURT STARTER COMBINAT…

OBSERVATION OF THE SUITABILITY OF SINGLE STRAINS OF STREPTOCOCCUS THERMOPHILUS AND LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS ISOLATED FROM LOCAL DAIRY SOURCES IN TURKEY AS YOGURT STARTER COMBINAT…

OBSERVATION OF THE SUITABILITY OF SINGLE STRAINS OF STREPTOCOCCUS THERMOPHILUS AND LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS ISOLATED FROM LOCAL DAIRY SOURCES IN TURKEY AS YOGURT STARTER COMBINAT…

OBSERVATION OF THE SUITABILITY OF SINGLE STRAINS OF STREPTOCOCCUS THERMOPHILUS AND LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS ISOLATED FROM LOCAL DAIRY SOURCES IN TURKEY AS YOGURT STARTER COMBINAT…

Observaton of the suitability of single strains of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus ısolated from local dairy sources in Turkey as yogurt starter combinations

Effect of tumbling and multi needle injection of curing agents on quality characteristics of pastirma

Comparative Study of The Outcome of Yogurt-Type Fermentation of Lactose-Containing and Lactose-Free Cow and Sheep Milk

Comparative study of the outcome of yogurt-type fermentation of lactose-containing and lactose-free cow and sheep milk

Radiomics-based quantitative assessment of the mandibular cortical index on panoramic radiographs

Japanese quail meat quality Characteristics heritabilities and genetic correlations with some slaughter traits

Novel Use of Cellulose Based Biodegradable Nano Crystals in the Machining of PPS Composites: An Approach Towards Green Machining