Author: Guler Zehra Sanal Hasan
Publisher: Informa Healthcare
ISSN: 1465-3478
Source: International Journal of Food Sciences and Nutrition, Vol.60, Iss.2, 2009-03, pp. : 153-164
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
The losses of nutrients during the production of strained (Torba) yoghurt
Food Chemistry, Vol. 61, Iss. 1, 1998-01 ,pp. :
The effects of certain factors on the properties of yoghurt made from ewe's milk
By Bonczar G. Wszolek M. Siuta A.
Food Chemistry, Vol. 79, Iss. 1, 2002-10 ,pp. :
Selection of starters for a traditional Turkish yayik butter made from yoghurt
By Sağdiç O. Arici M. Simşek O.
Food Microbiology, Vol. 19, Iss. 4, 2002-08 ,pp. :
Nutrition & Food Science, Vol. 98, Iss. 5, 1998-05 ,pp. :