AGRIS - International System for Agricultural Science and Technology

Textural and sensorial characteristics of set-type yogurt containing Bifidobacterium animalis subsp. lactis Bb-12 and quince powder

2020

Burak Çınar, Şenay | Çalışkan Koç, Gülşah | Dirim, Safiye Nur | Ünal, Gülfem | Akalın, Ayşe Sibel


Bibliographic information
Journal of food measurement & characterization
Volume 14 Issue 6 Pagination 3067 - 3077 ISSN 2193-4126
Publisher
Springer US
Other Subjects
Gel strength; Taste; Odors; Bifidobacterium animalis subsp. lactis
Language
English
Note
Nal-ap-2-clean
Type
Journal Article; Text

2024-02-28
MODS
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