Microstructural, textural and sensory characteristics of probiotic yoghurts fortified with caseinate or whey protein concentrate

Conference paper > Full Text · 2011

Authors: Ayşe Sibel AKALIN, Gülfem ÜNAL, Nayil DİNKÇİ, A. A. HAYALOGLU

7th NIZO Dairy Conference “Flavour and Texture: Innovations in Dairy”, Netherlands, International, Poster, Full Text, 2011-, pp 18-18

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