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Makale Tam Makale Uluslararası 2022

Physicochemical Properties of Fatty and Low-Fat White Cheese Produced with Cultures Forming Exopolysaccharide

ELİF DEMİRAL, Songül Çakmakçı, OSMAN SAĞDIÇ

World Journal of Food and Nutrition Cilt 2 · Sayı 1009 · 01.05.2022
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DEMİRAL, E., Çakmakçı, S., & SAĞDIÇ, O. (2022). Physicochemical Properties of Fatty and Low-Fat White Cheese Produced with Cultures Forming Exopolysaccharide. World Journal of Food and Nutrition, 2(1009). https://doi.org/10.54026/wjfn/1009

BibTeX 
@article{demiral2022-275953,
  author = {DEMİRAL, ELİF and Çakmakçı, Songül and SAĞDIÇ, OSMAN},
  title = {Physicochemical Properties of Fatty and Low-Fat White Cheese Produced with Cultures Forming Exopolysaccharide},
  journal = {World Journal of Food and Nutrition},
  year = {2022},
  volume = {2},
  number = {1009},
  issn = {2833-3535},
  doi = {10.54026/wjfn/1009},
  url = {https://akademik.atauni.edu.tr/yayinlar/275953-physicochemical-properties-of-fatty-and-low-fat-white-cheese-produced-with}
}