Farklı Endüstriyel Yoğurt Kültürleri Kullanarak Maraş Tarhana Hamurunun Fermantasyonunda Asit Gelişiminin İzlenmesi ve Tarhanaya Etkileri | Zendy

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Farklı Endüstriyel Yoğurt Kültürleri Kullanarak Maraş Tarhana Hamurunun Fermantasyonunda Asit Gelişiminin İzlenmesi ve Tarhanaya Etkileri

Author(s) -

Üzeyir DAĞ,

Ahmet Levent İNANÇ

Publication year - 2019

Publication title -

kahramanmaraş sütçü i̇mam üniversitesi mühendislik bilimleri dergisi

Language(s) - Turkish

Resource type - Journals

ISSN - 1309-1751

DOI - 10.17780/ksujes.436311

Subject(s) - chemistry , food science , horticulture , biology

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