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dc.contributor.advisorKüçükçetin, Ahmet
dc.contributor.authorİltar, Raziye
dc.date.accessioned2020-12-03T11:41:29Z
dc.date.available2020-12-03T11:41:29Z
dc.date.submitted2009
dc.date.issued2018-08-06
dc.identifier.urihttps://acikbilim.yok.gov.tr/handle/20.500.12812/41130
dc.languageTurkish
dc.language.isotr
dc.rightsinfo:eu-repo/semantics/embargoedAccess
dc.rightsAttribution 4.0 United Statestr_TR
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectGıda Mühendisliğitr_TR
dc.subjectFood Engineeringen_US
dc.titleFarklı oranlarda inülin kullanımının probiyotik yoğurdun fizikokimyasal, mikrobiyolojik, duyusal ve probiyotik özellikleri üzerine etkisi
dc.title.alternativeThe effect use of differet levels of iuli ophysicochemical, microbiological, sesorial ad probiotic properties of probiotic yoghurt
dc.typemasterThesis
dc.date.updated2018-08-06
dc.contributor.departmentGıda Mühendisliği Anabilim Dalı
dc.identifier.yokid10070955
dc.publisher.instituteFen Bilimleri Enstitüsü
dc.publisher.universityAKDENİZ ÜNİVERSİTESİ
dc.identifier.thesisid378167
dc.description.pages132
dc.publisher.disciplineDiğer


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