Investigation of the use of whey powder and buttermilk powder instead of skim milk powder in yogurt production
Crossref DOI link: https://doi.org/10.1007/s13197-019-03953-w
Published Online: 2019-07-24
Published Print: 2019-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Yıldız, Neslihan
Bakırcı, Ihsan
Text and Data Mining valid from 2019-07-24
Version of Record valid from 2019-07-24
Article History
Revised: 19 June 2019
Accepted: 11 July 2019
First Online: 24 July 2019