Open AccessUse of Cow and Buffalo Milk with Different Fat Contents for Production of Kefir Drinks with Kefir Grain and Starter Culture: Their Protein and Tyrosine Contents during Storage
Author(s) -
Oktay Tomar,
Gökhan Akarca
Publication year - 2018
Publication title -
akademik gıda dergisi/akademik gıda
Language(s) - English
Resource type - Journals
eISSN - 2148-015X
pISSN - 1304-7582
DOI - 10.24323/akademik-gida.505508
Subject(s) - kefir , starter , food science , cow milk , chemistry , biology , lactic acid , genetics , bacteria