The impact of different commercial probiotic cultures with starters on technological, physicochemical and sensorial properties of a traditional yogurt-based appetizer "Cacik" için istatistikler
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| The impact of different commercial probiotic cultures with starters on technological, physicochemical and sensorial properties of a traditional yogurt-based appetizer "Cacik" | 1 |
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| Altuntas-2019-The-impact-of-different-commercial-.pdf | 34 |
