Assessment of technological characteristics of non-fat yoghurt manufactured with prebiotics and probiotic strains
Crossref DOI link: https://doi.org/10.1007/s13197-015-2055-1
Published Online: 2015-10-21
Published Print: 2016-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Basyigit Kilic, Gülden
Akpinar Kankaya, Didem
Funding for this research was provided by:
TÜBİTAK (109 O 623)
European Commission (Cost Action FA 1001)
Text and Data Mining valid from 2015-10-21