Sensory rheological and microstructural properties of the Turkish drinking yoghurt Ayran The effects of using transglutaminase EPS producing starter culture and carboxymethyl cellulos
8th NIZO Dairy Conferenc, 11 - 13 Eylül 2013, (Özet Bildiri)
- Yayın Türü: Bildiri / Özet Bildiri
- Ankara Üniversitesi Adresli: Evet