Open AccessEvaluation of Physico-chemical, Microbiological and Sensory Properties with Aroma Profile of Analogue Cheeses Produced from Plant and Dairy Based Protein Sources
Author(s) -
Büşra Nur Esen,
Onur Güneşer,
Sinem Akyüz
Publication year - 2020
Publication title -
pamukkale university journal of engineering sciences
Language(s) - English
Resource type - Journals
eISSN - 2147-5881
pISSN - 1300-7009
DOI - 10.5505/pajes.2019.99825
Subject(s) - aroma , food science , chemistry , dairy industry , sensory system , biology , neuroscience
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