Investigation of Consumer Reactions Towards Yoghurts Produced by Using Autochthonous Isolates
Microorganism diversity of yoghurt, an important fermented milk product, is decreasing, because only two strains are used in production and industrial yoghurts are used as starter cultures. In this study, a total of 114 traditional and exopolysaccharide (EPS)-yoghurt samples produced from cow milk u...
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| Principais autores: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Atatürk University
2024-03-01
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| coleção: | Food Science and Engineering Research |
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| Acesso em linha: | https://dergipark.org.tr/en/download/article-file/3850949 |
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