Physicochemical and rheological characteristics of alcohol free probiotic boza produced using Lactobacillus casei Shirota: Estimation of apparent viscosity of boza using non-linear modeling techniques

Turkish Journal of Agriculture and Forestry

Physicochemical And Rheological Characte TECHNİQUES

Alt Ekstremite Rekonstrüksiyonu: 5 Yıllık Klinik Deneyim

İzmir Tıp Fakültesi Dergisi

Soysal BAŞ, Sabri ÖZTÜRK, Hatice Aylin AKBULUT, Çağatay ÖNER

Isolation and identification of lactic acid bacteria from boza, and their microbial activity against several reporter strains

Turkish Journal of Biology

Merih KIVANÇ, Meral YILMAZ, Erdoğan ÇAKIR

Microbiological, steady, and dynamic rheological characterization of boza samples: temperature sweep tests and applicability of the Cox-Merz rule

Turkish Journal of Agriculture and Forestry

Muhammet ARICI, Nevruz Berna ERSÖZ TATLISU, Ömer Said TOKER, Mustafa Tahsin YILMAZ

Characterization of lactococcin BZ produced by Lactococcus lactis subsp. lactis BZ isolated from boza

Turkish Journal of Biology

Didem ŞAHİNGİL, Hilal İŞLEROĞLU, Zeliha YILDIRIM, Mustafa AKÇELİK, Metin YILDIRIM

Lactobacillus casei’nin Sağlık Üzerine Etkileri ve Gıda Endüstrisinde Kullanımı

Gıda

Vesile Funda SÖMER, Didem AKPINAR, Gülden Başyiğit KILIÇ

Probiyotik Bakteri ile Sebze Sularının Fermentasyonu

Selçuk Üniversitesi Fen Fakültesi Fen Dergisi

MEHTAP AKIN, Zainab Hussein Fadhil

LAKTOBASİLLER VE PROBİYOTİK PEYNİR ÜRETİMİNDE KULLANIM POTANSİYELLER

Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi

Oğuz GÜRSOY, Özer KINIK