Work

Effects of changes in homogenization sequence and temperature for milk on physicochemical properties of stirred yoghurt

Year: 2022

Type: article

Source: Food Science and Technology International

DOI: 10.1177/10820132221138827

Authors: Firuze Ergin, Ahmet Küçükçetin

Institution: Akdeniz University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Akdeniz Üniversitesi

OpenAlex ID: W4309094679

FWCI: 0.798

Cites: 37

Cited by: 7

Related to: 10