Open AccessPhysicochemical, functional, and sensory properties of yogurts containing persimmon
Author(s) -
Seher Arslan,
Selma BAYRAKÇI
Publication year - 2016
Publication title -
turkish journal of agriculture and forestry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.624
H-Index - 43
eISSN - 1303-6173
pISSN - 1300-011X
DOI - 10.3906/tar-1406-150
Subject(s) - food science , chemistry , titratable acid , antioxidant capacity , sensory analysis , dry matter , composition (language) , antioxidant , botany , biology , biochemistry , linguistics , philosophy
* Correspondence: sehera@pau.edu.tr
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