Effects of different processing methods on physicochemical and microbiological properties of kefir ice cream von Al, Merve, Ergin Zeren, Firuze, Çomak Göçer, Emine Mine, Demir, Muammer, Küçükçetin, Ahmet

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Rheological, microbiological, and in vitro digestive properties of Kefir produced with different Kefir grains and commercial starter cultures von Comak Gocer, Emine Mine, Ergin Zeren, Firuze, Ozen Küçükcetin, İkbal, Kucukcetin, Ahmet

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Effect of drying temperatures and using prebiotics on the physicochemical and microbiological properties as well as consumer acceptance of probiotic-enriched Lor cheese snacks prod... von Kaan, Işıl, Tuna, Oğuzhan, Tepe, Aynur, Ergin Zeren, Firuze, Küçükçetin, Ahmet

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Comparison of Physicochemical, Microbiological, and Sensorial Characteristics of Fermented Probiotic Drinks Produced from Corn and Cow Milks von ÇOMAK GÖÇER, Emine Mine, ERGİN ZEREN, Firuze, KÜÇÜKÇETİN, Ahmet

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Influence of different genotype combinations of β-lactoglobulin and β-casein in cow milk on physicochemical and sensory properties of stirred yoghurt von Semerci, Emine Şahin, Zeren, Firuze Ergin, Demir, Eymen, Küçükçetin, Ahmet, Balcıoğlu, Murat Soner

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