Physico Chemical Microbiological Rheological and Sensorial Properties of Set Type Yoghurt Produced with Different Origin Wild Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus
Articles > Article · 2013
Authors: Oktay YERLİKAYA, AKPINAR ASLI, KILIÇ SEVDA
ITALIAN JOURNAL OF FOOD SCIENCE, International, 2013, vol 25, pp 412-420