Work

Effects of novel autochthonous starter cultures on quality characteristics of yoghurt

Year: 2024

Type: article

Source: International Journal of Food Engineering

DOI: 10.1515/ijfe-2024-0103

Authors: Haktan Aktaş, Bülent Çetin

Institution: Atatürk University

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Atatürk Üniversitesi

Award: G1336575799

OpenAlex ID: W4403787197

FWCI: 1.562

Cites: 30

Cited by: 8

Related to: 10