Usage of İnulin, lemon and pea fibers as prebiotic for Lactobacillus acidophilus

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dc.contributor.author Akın, Musa Serdar
dc.contributor.author Göncü, Büşra
dc.contributor.author Çelikel, Aslı
dc.contributor.author Akın, Mutlu Buket
dc.contributor.other 11.01. Department of Gastronomy and Culinary Arts / Gastronomi ve Mutfak Sanatları Bölümü
dc.contributor.other 11. Faculty of Tourism / Turizm Fakültesi
dc.contributor.other 01. Mardin Artuklu University / Mardin Artuklu Üniversitesi
dc.date.accessioned 2019-05-23T09:29:50Z
dc.date.available 2019-05-23T09:29:50Z
dc.date.issued 2017
dc.description.abstract … en_US
dc.identifier.issn 978-609-02-1373-5
dc.identifier.uri https://hdl.handle.net/20.500.12514/661
dc.language.iso en en_US
dc.publisher 4 th North and East European Congress on Food Abstract Book en_US
dc.rights info:eu-repo/semantics/openAccess en_US
dc.title Usage of İnulin, lemon and pea fibers as prebiotic for Lactobacillus acidophilus en_US
dc.type Presentation en_US
dspace.entity.type Publication
gdc.author.institutional Çelikel Güngör, Aslı
gdc.coar.access open access
gdc.coar.type text::conference output
gdc.description.department MAÜ, Fakülteler, Turizm Fakültesi, Gastronomi ve Mutfak Sanatları Bölümü en_US
gdc.description.publicationcategory Kategorisiz en_US
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relation.isAuthorOfPublication.latestForDiscovery dda569fd-adad-4031-b12b-59538b73272d
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