1.EFFECT OF BACTERIAL CELLULOSE AS A FAT REPLACER ON SOME QUALITY CHARACTERISTICS OF FAT REDUCED SUCUK

作　　者：Aylin Akoğlu ;İbrahim Çakır ;İlker Turan Akoğlu 等

出　　处：Gida : Journal of Food. 2015 ;40(3):133-139.doi:10.15237/gida.GD15020

出版社：Association of Food Technology, Turkey

文章 ID：183223272

文章详细全文下载
2.Use of Lactic Acid Bacteria Having Probiotic Properties in Ice Cream Manufacture

作　　者：Gülden Başyiğit ;Aynur Gül Karahan ;M. Lütfü Çakmakçı

出　　处：Gida : Journal of Food. 2005 ;30(6).

出版社：Association of Food Technology, Turkey

文章 ID：95381607

文章详细全文下载
3.Probiotics: Definition, Effect Mechanisms, Selection and Safety Critera

作　　者：İbrahim Çakır ;M. Lütfü Çakmakçı

出　　处：Gida : Journal of Food. 2004 ;29(6).

出版社：Association of Food Technology, Turkey

文章 ID：95381655

文章详细全文下载
4.Characteristics of Bacteriocins, Applications in Food Microbiology and Their Potential Usage in the Future

作　　者：Hakan Kuleasan ;M. Lütfü Çakmakçı

出　　处：Gida : Journal of Food. 2003 ;28(2).

出版社：Association of Food Technology, Turkey

文章 ID：95381676

文章详细全文下载
5.Probiotics

作　　者：Aynur Gül Karahan ;M. Lütfü Çakmakçı

出　　处：Gida : Journal of Food. 1996 ;21(4).

出版社：Association of Food Technology, Turkey

文章 ID：95382145

文章详细全文下载
6.Properties of Bacterial Cellulose and Usage in Food Industry

作　　者：Aylin Akoğlu ;Aynur Gül Karahan ;M. Lütfü Çakmakçı 等

出　　处：Gida : Journal of Food. 2010 ;35(2).

出版社：Association of Food Technology, Turkey

文章 ID：95381338

文章详细全文下载

全文

出版年度

作者

来源期刊

学科主题

语种

国别/地区

检索条件:"( ( 高级检索(( ((AU:(("M. Lütfü Çakmakçı")))) )) ) )"

	M. Lütfü Çakmakçı	6篇
	Aynur Gül Karahan	4篇
	İbrahim Çakır	3篇
	Aylin Akoğlu	2篇
	Gülden Başyiğit	1篇

	2015	1篇
	2010	1篇
	2005	1篇
	2004	1篇
	2003	1篇

	Hakan Kuleasan	1篇
	İlker Turan Akoğlu	1篇