Konu "Asparaginase" için Gıda Mühendisliği Bölümü Tez Koleksiyonu listeleme
Toplam kayıt 1, listelenen: 1-1
-
Mitigation of Acrylamide Formation in Bakery Products By Using Asparaginase Enzyme
(Fen Bilimleri Enstitüsü, 2022)Maillard reaction is a reaction that occurs as a result of the interaction of amino groups and carbonyl groups. It improves the characteristics of foods such as color, taste, smell and texture although it causes some ...