Rheological, microbiological, and in vitro digestive properties of Kefir produced with different Kefir grains and commercial starter cultures

von Comak Gocer, Emine Mine
Veröffentlicht in: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)

Effects of changes in homogenization sequence and temperature for milk on physicochemical properties of stirred yoghurt

von Ergin, Firuze
Veröffentlicht in: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)