Author:
Isleten M.,Karagul-Yuceer Y.
Funder
TUBITAK (The Scientific and Technological Research Council of Turkey) and Scientific Research Fund of Canakkale Onsekiz Mart University.
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference38 articles.
1. Experimental and modelling studies of the flow properties of concentrated yogurt as affected by the storage time;Abu-Jdayil;J. Food Eng.,2002
2. Akbay, C. 2006. Animal products consumption patterns of rural households in Turkey. Livestock Research For Rural Developments 18(1). http://www.cipav.org.co/lrrd/lrrd18/1/akba18013.htm Accessed Feb. 2, 2006.
3. Physical characteristics of set yogurt made with altered casein to whey protein ratios and EPS-producing starter cultures at 9 and 14% total solids;Amatayakul;Food Hydrocoll.,2006
4. Characterization of dried whey protein concentrate and isolate flavor;Carunchia-Whetstine;J. Dairy Sci.,2005
5. Amino acids, Peptides, and Proteins;Damodaran,1996
Cited by
101 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献