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Effect of temperature and pH on kinetics of sesame cake hydrolysis

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dc.contributor.authorDemirhan, Elcin
dc.contributor.authorApar, Dilek Kilic
dc.contributor.authorOzbek, Belma
dc.date.accessioned2026-06-27T13:13:28Z
dc.date.issued2011
dc.description.urihttps://doi.org/10.1016/j.copbio.2011.05.243
dc.identifier.doi10.1016/j.copbio.2011.05.243
dc.identifier.eissn1879-0429
dc.identifier.endpageS81
dc.identifier.issn0958-1669
dc.identifier.startpageS81
dc.identifier.urihttps://hdl.handle.net/20.500.14981/50719
dc.identifier.volume22
dc.identifier.wos000295310800237
dc.language.isoeng
dc.publisherELSEVIER SCI LTD
dc.relation.conferenceEuropean Biotechnology Congress
dc.relation.ispartofCURRENT OPINION IN BIOTECHNOLOGY
dc.subjectBiochemistry & Molecular Biology
dc.subjectBiotechnology & Applied Microbiology
dc.titleEffect of temperature and pH on kinetics of sesame cake hydrolysis
dc.typeMeeting Abstract
dspace.entity.typePublication
local.import.sourceWOS

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