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, cilt.8, sa.29, ss.1-7, 2022 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 8 Sayı: 29
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1177/10820132221138827
  • Dergi Adı: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
  • Derginin Tarandığı İndeksler: 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
  • Sayfa Sayıları: ss.1-7
  • Akdeniz Üniversitesi Adresli: Evet

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