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Use of kefir and buttermilk to produce an innovative quark cheese

Crossref DOI link: https://doi.org/10.1007/s13197-020-04516-0

Published Online: 2020-05-17

Published Print: 2021-01

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Ozturkoglu-Budak, Sebnem

Akal, H. Ceren

Türkmen, Nazlı
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Text and Data Mining valid from 2020-05-17

Version of Record valid from 2020-05-17
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Article History

Revised: 23 April 2020

Accepted: 8 May 2020

First Online: 17 May 2020