Effects of different prebiotic stabilisers and types of
molasses on physicochemical, sensory, colour and
mineral characteristics of probiotic set yoghurt
KARACA O. B. (Executive)
Project Supported by Higher Education Institutions, 2014 - 2016
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Project Type:
Project Supported by Higher Education Institutions
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Begin Date:
September 2014
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End Date:
September 2016