Fatty acid profile and rheological and microbiological characteristics of yogurts produced by different cultures using power ultrasound compared to homogenization

Makaleler > Tam Makale · 2025

Yazarlar: Vildan AKDENİZ, Ayşe Sibel AKALIN

INTERNATIONAL DAIRY JOURNAL, SCI Expanded İndekslerine Giren Dergi, Uluslararası, Wos, 2025, cilt 169, ss 1-28

DOI: 10.1016/j.idairyj.2025.106329

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