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Quality specification of ice creams produced with different homofermentative lactic acid bacteria
Food Science & Nutrition,
2024
DOI:10.1002/fsn3.3762
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A comparison study on functional and textural properties of mozzarella cheeses made from bovine and buffalo milks using different starter cultures
International Dairy Journal,
2023
DOI:10.1016/j.idairyj.2023.105622
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A comparison study on functional and textural properties of mozzarella cheeses made from bovine and buffalo milks using different starter cultures
International Dairy Journal,
2023
DOI:10.1016/j.idairyj.2023.105622
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The impact of combination of solution plasma processing and pulsed electric field on the viability of probiotic bacteria, microbial growth, and structure of yoghurt drink
Journal of Food Processing and Preservation,
2022
DOI:10.1111/jfpp.16616
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Kefir Tanesi ve Yoğurt Kültürü ile Organik Sütten Üretilen Süzme Süt Ürününün Soğuk Depolanması Sırasında Kimyasal Değişimler
Akademik Gıda,
2019
DOI:10.24323/akademik-gida.647693
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Chemical Changes in Strained Dairy Product Produced with Organic Milk by Using Kefir Grains and Yogurt Culture during Refrigerated Storage
Akademik Gıda,
2019
DOI:10.24323/akademik-gida.647693
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