Effect of drying temperatures and using prebiotics on the physicochemical and microbiological properties as well as consumer acceptance of probiotic-enriched Lor cheese snacks produced by vacuum drying
| Autor: | Kaan, Işıl, Tuna, Oğuzhan, Tepe, Aynur, Ergin Zeren, Firuze, Küçükçetin, Ahmet |
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| Zdroj: | In International Journal of Gastronomy and Food Science June 2024 36 |
| Databáze: | ScienceDirect |
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