Effects of changes in homogenization sequence and temperature for milk on physicochemical properties of stirred yoghurt

Ergin Zeren F., Küçükçetin A.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, vol.8, no.29, pp.1-7, 2022 (SCI-Expanded)

  • Publication Type: Article / Article
  • Volume: 8 Issue: 29
  • Publication Date: 2022
  • Doi Number: 10.1177/10820132221138827
  • Journal Name: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, INSPEC, MEDLINE, Veterinary Science Database, DIALNET
  • Page Numbers: pp.1-7
  • Akdeniz University Affiliated: Yes

Abstract