Sensory rheological and microstructural properties of the Turkish drinking yoghurt Ayran The effects of using transglutaminase EPS producing starter culture and carboxymethyl cellulos

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Atıf İçin Kopyala

ŞANLI T., ŞENEL E., EMEL S., BENLİ M.

8th NIZO Dairy Conferenc, 11 - 13 Eylül 2013

• Yayın Türü: Bildiri / Özet Bildiri
• Ankara Üniversitesi Adresli: Evet