Open AccessThe effect of inulin addition on probiotic bacteria viability and volatile components in low fat probiotic Tulum cheese
Author(s) -
Zehra Albay
Publication year - 2022
Publication title -
mljekarstvo/mljekarstvo.com
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.291
H-Index - 19
eISSN - 1846-4025
pISSN - 0026-704X
DOI - 10.15567/mljekarstvo.2022.0405
Subject(s) - inulin , food science , aroma , probiotic , chemistry , ripening , taste , bacteria , biology , genetics