Author:
Turkmen Nazli,Akal Ceren,Özer Barbaros
Subject
Nutrition and Dietetics,Medicine (miscellaneous),Food Science
Reference174 articles.
1. Effect of acidification rate, acidification temperature, final pH, and stabilizer content on colloidal stability of whey-based pomegranate beverage;Aghda;Journal of Dispersion Science and Technology,2017
2. Technology of dairy-based beverages;Akal,2019
3. Fermented probiotic beverages produced with reconstituted whey and cow milk: Sensorial and rheological properties;Akpinar;Agro FOOD Industry Hi Tech,2015
4. Drivers of liking yogurt drinks with prebiotics and probiotics;Algeyer;Journal of Food Science,2010
5. Dairy processing using supercritical carbon dioxide technology: theoretical fundamentals, quality and safety aspects;Amaral;Trends in Food Science & Technology,2017
Cited by
122 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