The Effects of Whey Adding into cow, sheep, and Goat Milk on Reoheological Properties of Kefir

DEDE S., ALTAY F., DURSUN A., ÖZKAN D., GÜLER Z.

The International Symposium on Food Rheology and Texture, 19 - 21 Ekim 2018

  • Yayın Türü: Bildiri / Tam Metin Bildiri
  • Hatay Mustafa Kemal Üniversitesi Adresli: Evet