FAO AGRIS - International System for Agricultural Science and Technology

Protease inhibitors in various cereal flours and breads= Effects of fermentation, baking and in vitro digestion on tyripsin and chymotyripsin inhibitory activity | Farklı tahıl unları ve bu unlardan üretilen ekmeklerde proteaz inhibitörlerinin araştırılması= Fermentasyon, pişirme ve in vitro sindirimin tripsin ve kimotripsin inhibitör aktivitesi üzerine etkisi

2010

Köstekli, M., Ege University, Faculty of Engineering, İzmir (Turkey). Div. of Food Engineering


Bibliographic information
Publisher
Ege University, Graduate School of Natural and Applied Sciences
Pagination
75 p.
Other Subjects
Inhibicia³n; Turqua­a; Coccia³n al horno; Coccia³n; Fermentacia³n; Digestia³n; Inhibiteur de prota©inases
Language
Turkish
Note
Summaries (En, Tr)
19 tables
7 fig.
ref.
Thesis (MSc in Food Engineering)
Type
Summary; Thesis
Corporate Author
Ege University, Graduate School of Natural and Applied Sciences, İzmir (Turkey)

2012-07-15
AGRIS AP
Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]