Farklı Floral Kaynaklı Bal İlavesi ile Üretilen Ayranların Bazı Kimyasal ve Duyusal Özellikleri
Author:
Publisher
Osmaniye Korkut Ata Universitesi
Subject
General Agricultural and Biological Sciences
Reference30 articles.
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2. Ahmed EAM. Production of functional drinking yoghurt supplemented with strawberry and berry fruits. Journal of Food and Dairy Sciences 2017; 8(7): 263-266.
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4. Altay F., Karbancıoglu-Güler F., Daskaya-Dikmen C., Heperkan D. A review on traditional Turkish fermented non-alcoholic beverages: microbiota, fermentation process and quality characteristics. International Journal of Food Microbiology 2013; 167(1): 44-56.
5. Anonim. Süt ve mamülleri analiz yöntemleri. Ankara: Türkiye Süt Endüstrisi Genel Müdürlüğü; 1990.
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