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Özel Aralık Girişi

Emulsifying properties of canola and flaxseed protein isolates produced by isoelectric precipitation and salt extraction
103rd AOCS Annual Meeting Expo, 29 Nisan 2012
CAN KARAÇA ASLI,STONE ANDREA,LOW NİCHOLAS,NİCKERSON MİCHAEL
Aslı Can Karaça Özet Bildiri
Examining the amino acid composition, secondary structure, and physicochemical and functional properties of proteins isolated from local lentil landraces of Anatolia
CEREAL CHEMISTRY, Vol. 99, No. 1, Ocak 2022, ISSN: 0009-0352
GÜNEŞ ZEYNEP SALİHA, CAN KARAÇA ASLI
Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction
Food Research International, Vol. 44, Kasım 2011, s. 2742-2750, ISSN: 0963-9969
CAN KARAÇA ASLI,LOW NİCHOLAS,NİCKERSON MİCHAEL
Aslı Can Karaça Özgün Makale
Emulsifying properties of canola and flaxseed protein isolates produced by isoelectric precipitation and salt extraction
Food Research International, Vol. 44, Kasım 2011, s. 2991-2998, ISSN: 0963-9969
CAN KARAÇA ASLI,LOW NİCHOLAS,NİCKERSON MİCHAEL
Aslı Can Karaça Özgün Makale
Physicochemical and functional properties of Phaseolus coccineus L. protein isolate obtained by isoelectric precipitation method.
Fen Bilimleri Enstitüsü, İstanbul Teknik Üniversitesi, 2018
SEÇİL BAL BATIR
Beraat Özçelik Tez Yüksek Lisans Tamamlandı

İLETİŞİM BİLGİLERİ

İstanbul Teknik Üniversitesi Rektörlüğü İTÜ Ayazağa Kampüsü Rektörlük Binası, Maslak-Sarıyer / İstanbul Tel: +90 212 285 3930