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3541
Effect of different lysozyme treatments on the properties of Kashar cheese properties
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3542
Improving the quality of whole wheat bread by using various plant origin materials
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3543
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3544
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3545
Physiochemical Characterization of Ethiopian Mined Kaolin Clay through Beneficiation Process
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3546
Antimicrobial and Antioxidant Activities of Zingiber officinale Ginger and Alpinia officinarum Galangal
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3547
<i>Arundo donax</i> L.: How High Photosynthetic Capacity Is Maintained under Water Scarcity Conditions
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3548
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3549
Determination of Characteristic Taste Compounds of Crayfish by 1H Nuclear Magnetic Resonance
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3550
Marine Nucleosides: Structure, Bioactivity, Synthesis and Biosynthesis
Published 2014-12-01Get full text
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3551
Effect of PAS-LuxR Family Regulators on the Secondary Metabolism of <i>Streptomyces</i>
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3552
Kinetic modeling of quality aspects of fermented sausage (sucuk) during storage
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3553
Biodistribution and function of coupled polymer-DNA origami nanostructures
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3554
Sorghum Flour Application in Bread: Technological Challenges and Opportunities
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3555
Achieving cost efficiency through increased inventory leanness: Evidence from manufacturing industry
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3556
Characterization of the complete chloroplast genome of Eutrema deltoideum (Brassicaceae)
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3557
Probiyotiklerin Ötesinde Fonksiyonel Bileşen Konseptleri: Postbiyotikler ve Paraprobiyotikler
Published 2022-09-01Get full text
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3558
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3559
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3560
Advances in Active Ingredients and Functional Characteristics from Medicine and Food Homology Spices
Published 2023-10-01Get full text
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