Effects of novel autochthonous starter cultures on quality characteristics of yoghurt

Aktaş, Haktan; Çetin, Bülent

doi:10.1515/ijfe-2024-0103

Makale Tam Makale Uluslararası 2024

Effects of novel autochthonous starter cultures on quality characteristics of yoghurt

Haktan Aktaş, Bülent Çetin

INTERNATIONAL JOURNAL OF FOOD ENGINEERING Cilt 11 · ss. 1–10 · 01.10.2024

DOI ile aç

Atıf için künye

Aktaş, H., & Çetin, B. (2024). Effects of novel autochthonous starter cultures on quality characteristics of yoghurt. INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 11, 1–10. https://doi.org/10.1515/ijfe-2024-0103

BibTeX

@article{aktas2024-269541,
  author = {Aktaş, Haktan and Çetin, Bülent},
  title = {Effects of novel autochthonous starter cultures on quality characteristics of yoghurt},
  journal = {INTERNATIONAL JOURNAL OF FOOD ENGINEERING},
  year = {2024},
  volume = {11},
  pages = {1--10},
  issn = {2194-5764},
  doi = {10.1515/ijfe-2024-0103},
  url = {https://akademik.atauni.edu.tr/yayinlar/269541-effects-of-novel-autochthonous-starter-cultures-on-quality-characteristics-of}
}