Open AccessUse of kefir and buttermilk to produce an innovative quark cheese
Author(s) -
Sebnem OzturkogluBudak,
Ceren Akal,
Nazlı Türkmen
Publication year - 2020
Publication title -
journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-020-04516-0
Subject(s) - food science , rennet , kefir , chemistry , skimmed milk , lactic acid , mesophile , bacteria , biology , genetics , casein
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