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Continue to ChatSome Physicochemical, Microbiological and Sensory Properties of Probiotic Yoghurts Produced from Milk with Increased Dry Matter Content by Addition of Milk Powder, Whey Isolate or Inulin before and after Calcium Chloride Incorporation Süt Tozu, Peyniraltı Suyu İzolatı veya İnülin ile Kurumaddesi Arttırılan ve Kalsiyum Klorür Eklenen Sütlerden Üretilen Probiyotik Yoğurtların Bazı Fizikokimyasal, Mikrobiyolojik ve Duyusal Özellikleri - https://avesis.akdeniz.edu.tr/yayin/e476e8c5-d1dc-4231-8bb7-412d42cdfc9e/some-physicochemical-microbiological-and-sensory-properties-of-probiotic-yoghurts-produced-from-milk-with-increased-dry-matter-content-by-addition-of-milk-powder-whey-isolate-or-inulin-before-and-after-calcium-chloride-incorporation-sut-tozu-peyniral