Influence of starter culture and incubation temperature on the physicochemical, microbiological and sensory properties of set yoghurt.

KÜÇÜKÇETİN A., DEMİR M., AŞCI ARSLAN A., ÇOMAK GÖÇER E. M.

1st International Congress on Food Technology,, Antalya, Turkey, 3 - 06 November 2010, pp.189, (Summary Text)

• Publication Type: Conference Paper / Summary Text
• City: Antalya
• Country: Turkey
• Page Numbers: pp.189
• Akdeniz University Affiliated: Yes