Physicochemical, mineral and sensory properties of set-type yoghurts produced by addition of grape, mulberry and carob molasses (Pekmez) at different ratios

• 作者OYA BERKAY KARACA; IBRAHIM BAŞAR SAYDAM; MEHMET GÜVEN
• 卷第65卷
• 期第1期
• 印刷ISSN1364-727X
• 电子ISSN1471-0307
• 文件大小185.52KB
• 发表时间2012
• DOI10.1111/j.1471-0307.2011.00731.x
• 页码111-117