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INVESTIGATION OF STARTER CULTURE PROPERTIES AND ANTIFUNGAL ACTIVITIES OF PICKLE-DERIVED LACTIC ACID BACTERIA.
- Published in:
- GIDA: The Journal of Food, 2022, v. 47, n. 3, p. 387, doi. 10.15237/gida.GD22011
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- Article
Probiotic and technological properties of isolates from homemade and industrial yoghurts.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 11, p. 1, doi. 10.1111/jfpp.17135
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- Article
Gıda ve Genom İnteraksiyonu: Beslenme Genomiği.
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- Journal of the Institute of Science & Technology / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2023, v. 13, n. 1, p. 362, doi. 10.21597/jist.1188508
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- Article
Evaluation of Spreadable Kefir Produced from Different Milks in Terms of Some Quality Criteria.
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- Probiotics & Antimicrobial Proteins, 2024, v. 16, n. 5, p. 1734, doi. 10.1007/s12602-023-10129-8
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- Article
Investigation of Consumer Reactions Towards Yoghurts Produced by Using Autochthonous Isolates.
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- Food Science & Engineering Research, 2024, v. 3, n. 1, p. 59, doi. 10.5281/zenodo.10908265
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- Article