MARC: The impact of different commercial probiotic cultures with starters on technological, physicochemical and sensorial properties of a traditional yogurt-based appetizer "Cacık"

Permalink:	http://skupnikatalog.nsk.hr/Record/nsk.NSK01001120290/Details
Matična publikacija:	Mljekarstvo 69 (2019), 3 ; str. 193-205
Glavni autori:	Altuntas, Seda (Author), Korukluoglu, Mihriban
Vrsta građe:	Članak
Jezik:	eng
Predmet:	Probiotici > Jogurt > Tehnološka svojstva > Fizikalno-kemijska svojstva > Senzorska svojstva > Aditivi
Online pristup:	Elektronička verzija članka


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