Effect of drying temperatures and using prebiotics on the physicochemical and microbiological properties as well as consumer acceptance of probiotic-enriched Lor cheese snacks produced by vacuum drying
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Published:2024-06
Issue:
Volume:36
Page:100929
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ISSN:1878-450X
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Container-title:International Journal of Gastronomy and Food Science
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language:en
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Short-container-title:International Journal of Gastronomy and Food Science
Author:
Kaan Işıl,
Tuna Oğuzhan,
Tepe Aynur,
Ergin Zeren FiruzeORCID,
Küçükçetin Ahmet
Funder
Akdeniz University