[HTML][HTML] Use of whey powder and skim milk powder for the production of fermented cream
C Akal, A YETİŞEMİYEN - Food Science and Technology (Campinas), 2016 - SciELO Brasil
This study is about the production of fermented cream samples having 18% fat by addition of
starter cultures. In order to partialy increase non-fat solid content of fermented cream …
starter cultures. In order to partialy increase non-fat solid content of fermented cream …
Use of whey powder and skim milk powder for the production of fermented cream
C AKAL, A YETİŞEMİYEN - 2016 - lareferencia.info
This study is about the production of fermented cream samples having 18% fat by addition of
starter cultures. In order to partialy increase non-fat solid content of fermented cream …
starter cultures. In order to partialy increase non-fat solid content of fermented cream …
[PDF][PDF] Use of whey powder and skim milk powder for the production of fermented cream
A Ceren, A YETİŞEMİYEN - Ciência e Tecnologia de Alimentos, 2016 - redalyc.org
This study is about the production of fermented cream samples having 18% fat by addition of
starter cultures. In order to partialy increase non-fat solid content of fermented cream …
starter cultures. In order to partialy increase non-fat solid content of fermented cream …
Use of whey powder and skim milk powder for the production of fermented cream
C AKAL, A YETİŞEMİYEN - Food Science and Technology, 2016 - agris.fao.org
This study is about the production of fermented cream samples having 18% fat by addition of
starter cultures. In order to partialy increase non-fat solid content of fermented cream …
starter cultures. In order to partialy increase non-fat solid content of fermented cream …
[PDF][PDF] Use of whey powder and skim milk powder for the production of fermented cream
C AKAL, A YETİŞEMİYEN - pdfs.semanticscholar.org
This study is about the production of fermented cream samples having 18% fat by addition of
starter cultures. In order to partialy increase non-fat solid content of fermented cream …
starter cultures. In order to partialy increase non-fat solid content of fermented cream …
Use of whey powder and skim milk powder for the production of fermented cream
C AKAL, A YETİŞEMİYEN - sidalc.net
This study is about the production of fermented cream samples having 18% fat by addition of
starter cultures. In order to partialy increase non-fat solid content of fermented cream …
starter cultures. In order to partialy increase non-fat solid content of fermented cream …
Use of whey powder and skim milk powder for the production of fermented cream.
C Akal, A Yetİscedilla˜ emİyen - 2016 - cabidigitallibrary.org
This study is about the production of fermented cream samples having 18% fat by addition of
starter cultures. In order to partialy increase non-fat solid content of fermented cream …
starter cultures. In order to partialy increase non-fat solid content of fermented cream …
Use of whey powder and skim milk powder for the production of fermented cream
H Akal, A Yetisemiyen - FOOD SCIENCE AND TECHNOLOGY, 2016 - avesis.ankara.edu.tr
This study is about the production of fermented cream samples having 18% fat by addition of
starter cultures. In order to partialy increase non-fat solid content of fermented cream …
starter cultures. In order to partialy increase non-fat solid content of fermented cream …
Use of whey powder and skim milk powder for the production of fermented cream
C Akal, A Yetisemiyen - 2016 - aperta.ulakbim.gov.tr
This study is about the production of fermented cream samples having 18% fat by addition of
starter cultures. In order to partialy increase non-fat solid content of fermented cream …
starter cultures. In order to partialy increase non-fat solid content of fermented cream …
[HTML][HTML] Use of whey powder and skim milk powder for the production of fermented cream
C AKAL, A YETİŞEMİYEN - Food Science and Technology, 2016 - SciELO Brasil
This study is about the production of fermented cream samples having 18% fat by addition of
starter cultures. In order to partialy increase non-fat solid content of fermented cream …
starter cultures. In order to partialy increase non-fat solid content of fermented cream …