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pro vyhledávání: '"GENÇ, Didem Gamze"'
Autor:
KIRDAR, Seval Sevgi, GENÇ, Didem Gamze
Publikováno v:
Volume: 2, Issue: 5 125-129
Food Health and Technology Innovations
Food Health and Technology Innovations
Objective :The composition and food value of buttermilk are essentially the same as those of skim milk. The fat content is higher in case of buttermilk. It supplies protein, riboflavin and calcium in the highest amount. It contains a large proportion
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::dc2a6c764aba7b127d326a53caef72f6
https://dergipark.org.tr/tr/pub/food/issue/51905/676107
https://dergipark.org.tr/tr/pub/food/issue/51905/676107
