The effects of fortifying milk with Cu, Fe and Zn minerals on the production and texture of yoghurt

Ocak E., Köse Ş.

Journal of Food, Agriculture and Environment, cilt.8, sa.2, ss.122-125, 2010 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 8 Sayı: 2
  • Basım Tarihi: 2010
  • Dergi Adı: Journal of Food, Agriculture and Environment
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.122-125
  • Anahtar Kelimeler: Yoghurt, Cu, Fe, Zn, strained yoghurt, texture, MANCHEGO-TYPE CHEESE, IRON, ZINC, BINDING, CASEIN, COPPER, BIOAVAILABILITY, CULTURES
  • Van Yüzüncü Yıl Üniversitesi Adresli: Evet