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Schlabitz, C., A. Gennari, A.L.D.M. Araujo, J.A. Bald, C.F.V.D. Souza and L. Hoehne, 2015. Shelf life of a synbiotic fermented dairy beverage using ricotta cheese whey. Am. J. Food Technol., 10: 254-264. CrossRefDirect Link |
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The incorporation of Chlorella vulgaris and Chondrus crispus algae in the production of functional ayran drinks: effects on physicochemical, microbiological, and sensory characteristics Journal of Food Measurement and Characterization |
Propolis etanol ekstraktının depolama süresince meyveli yoğurtların bazı özellikleri üzerine etkilerinin belirlenmesi Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi |
How to cite this article
I. Erdem Tonguc, Ozer Kinik, Harun Kesenkas and Merve Acu, 2013. Physicochemical, Microbiological and Sensory
Characteristics of Using Different Probiotic Fermented Milk. Pakistan Journal of Nutrition, 12: 549-554.
DOI: 10.3923/pjn.2013.549.554
URL: https://scialert.net/abstract/?doi=pjn.2013.549.554
DOI: 10.3923/pjn.2013.549.554
URL: https://scialert.net/abstract/?doi=pjn.2013.549.554