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  1. 1
    Effect of using kefir in the formulation of traditional Tarhana

    Effect of using kefir in the formulation of traditional Tarhana von DEMIRCI, Ahmet Sukru, PALABIYIK, Ibrahim, OZALP, Seymanur, TIRPANCI SIVRI, Goksel


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  2. 2
    Utilization of waste bread to produce fermentable sugars and rheological behavior during hydrolysis

    Utilization of waste bread to produce fermentable sugars and rheological behavior during hydrolysis von Demirci, Ahmet Sukru, Palabiyik, Ibrahim, Gumus, Tuncay, Ozalp, Seymanur

    Veröffentlicht in Journal of biotechnology

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  3. 3
    Waste Bread as a Biomass Source: Optimization of Enzymatic Hydrolysis and Relation between Rheological Behavior and Glucose Yield

    Waste Bread as a Biomass Source: Optimization of Enzymatic Hydrolysis and Relation between Rheological Behavior and Glucose Yield von Sükrü Demirci, A., Palabıyık, Ibrahim, Gümüs, Tuncay, Özalp, Şeymanur

    Veröffentlicht in Waste and biomass valorization

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  4. 4
    Effect of using kefir in the formulation of traditional Tarhana

    Effect of using kefir in the formulation of traditional Tarhana von DEMIRCI, Ahmet Sukru, PALABIYIK, Ibrahim, Seymanur OZALP, Goksel TIRPANCI SIVRI

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  5. 5
    Effect of using kefir in the formulation of traditional Tarhana

    Effect of using kefir in the formulation of traditional Tarhana von DEMIRCI, Ahmet Sukru, PALABIYIK, Ibrahim, Seymanur OZALP, Goksel TIRPANCI SIVRI

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