Found: 13
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Characterisation of probiotic fermented milks produced from goat milk containing low or high somatic cell counts.
- Published in:
- Dairy / Mljekarstvo, 2024, v. 74, n. 2, p. 106, doi. 10.15567/mljekarstvo.2024.0202
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- Article
Utilization of pomegranate and black grape seed by‐products in yogurt production: Effects on phenolic compounds and antioxidant activity.
- Published in:
- Food Science & Nutrition, 2024, v. 12, n. 2, p. 1170, doi. 10.1002/fsn3.3832
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- Article
Meyveli süt ürünlerinde gıda boyası kullanımı ve tüketici davranışları: İzmir ili örneği.
- Published in:
- Ege Üniversitesi Ziraat Fakültesi Dergisi, 2023, v. 60, n. 4, p. 723, doi. 10.20289/zfdergi.1356808
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- Article
Probiotic dairy drink for patients with Galactosemia.
- Published in:
- Ege Üniversitesi Ziraat Fakültesi Dergisi, 2022, v. 59, n. 1, p. 67, doi. 10.20289/zfdergi.993231
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- Article
İzmir Piyasasında Satışa Sunulan Tereyağı ve Peynir Örneklerinin β-Sitosterol İçeriklerinin Tespiti ile Tağşiş Belirlenmesi.
- Published in:
- Ege Üniversitesi Ziraat Fakültesi Dergisi, 2020, v. 57, n. 2, p. 257, doi. 10.20289/zfdergi.630817
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- Article
Farklı Oranlarda Keci Sutu İle Uretilmiş Probiyotik Dondurmaların Kalite Ozellikleri Uzerine Bir Araştırma.
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- Ege Üniversitesi Ziraat Fakültesi Dergisi, 2019, v. 56, n. 1, p. 121, doi. 10.20289/zfdergi.448326
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- Article
Effect of Supplementation with Green and Black Tea on Microbiological Characteristics, Antimicrobial and Antioxidant Activities of Drinking Yoghurt.
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- Journal of Agricultural Sciences / Tarim Bilimleri Dergisi, 2018, v. 24, n. 2, p. 153, doi. 10.15832/ankutbd.446430
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- Article
Deve Sütü ve Diyabet Tedavisindeki Önemi.
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- Academic Food Journal / Akademik GIDA, 2017, v. 15, n. 2, p. 204, doi. 10.24323/akademik-gida.333677
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- Article
BAKTERİYOFAJ ENKAPSÜLASYONU VE POTANSİYEL UYGULAMALARI.
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- GIDA: The Journal of Food, 2017, v. 42, n. 1, p. 58, doi. 10.15237/gida.GD16055
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- Article
Physicochemical and Sensory Characteristics of Winter Yoghurt Produced from Mixtures of Cow's and Goat's Milk.
- Published in:
- Journal of Agricultural Sciences / Tarim Bilimleri Dergisi, 2017, v. 23, n. 1, p. 53
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- Article
Galaktosemi, Beslenme ve Süt Ürünleri.
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- Academic Food Journal / Akademik GIDA, 2014, v. 12, n. 3, p. 60
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- Article
Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin.
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- European Food Research & Technology, 2008, v. 227, n. 3, p. 889
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- Publication type:
- Article
Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin.
- Published in:
- European Food Research & Technology, 2008, v. 227, n. 3, p. 889
- By:
- Publication type:
- Article