Open AccessTİCARİ PROBİYOTİK KÜLTÜR KULLANILAN EV YAPIMI YOĞURT ÜRETİMİNİN VE ÖZELLİKLERİNİN ARAŞTIRILMASI
Author(s) -
Özüm Özoğlu,
Rukiye Çolak Şaşmazer,
Zerrin Erginkaya,
Mihriban Korukluoğlu
Publication year - 2020
Publication title -
gıda
Language(s) - Turkish
Resource type - Journals
eISSN - 1309-6273
pISSN - 1300-3070
DOI - 10.15237/gida.gd20028
Subject(s) - bifidobacterium animalis , probiotic , lactobacillus acidophilus , food science , chemistry , significant difference , dry matter , lactic acid , yeast , bifidobacterium , lactobacillus , bacteria , zoology , fermentation , biology , mathematics , biochemistry , statistics , genetics