Characterization of lactic acid bacteria from yogurt-like product fermented with pine cone and determination of their role on physicochemical, textural and microbiological properties of product

Sert D., Mercan E., Dertli E.

LWT - Food Science and Technology, cilt.78, ss.70-76, 2017 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 78
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1016/j.lwt.2016.12.023
  • Dergi Adı: LWT - Food Science and Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.70-76
  • Anahtar Kelimeler: Pine cone, Yogurt, Yogurt starters, SENSORY CHARACTERISTICS, STARTER, FLAVOR, MILK
  • Yıldız Teknik Üniversitesi Adresli: Hayır