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Microbiological, chemical and sensory analyzes of produced probiotic yoghurts added clove and propolis

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dc.contributor.authorGüneş Bayır, Ayşe
dc.contributor.authorBilgin, Mehmet Gültekin
dc.contributor.authorKutlu, Sümeyra Şeyma
dc.contributor.authorGölgeci, Fatma Nur
dc.contributor.institutionauthorGÜNEŞ BAYIR, AYŞE
dc.contributor.institutionauthorBİLGİN, MEHMET GÜLTEKİN
dc.date.accessioned2020-10-22T18:55:08Z
dc.date.available2020-10-22T18:55:08Z
dc.date.issued2020-09-01T00:00:00Z
dc.identifier.citationGüneş Bayır A., Bilgin M. G. , Kutlu S. Ş. , Demirci D., Gölgeci F. N. , -Microbiological, chemical and sensory analyzes of produced probiotic yoghurts added clove and propolis-, ICON TECH International Journal of Surveys, , cilt.4, ss.1-14, 2020
dc.identifier.doi10.46291/icontechvol4iss2pp1-14
dc.identifier.urihttp://hdl.handle.net/20.500.12645/24353
dc.titleMicrobiological, chemical and sensory analyzes of produced probiotic yoghurts added clove and propolis
dc.typeArticle
dspace.entity.typePublication
local.avesis.ida5be2a48-a4b3-4be5-8450-e6b0cbf3d578
local.publication.isinternational1
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relation.isAuthorOfPublication.latestForDiscovery5e36f185-4cd3-4406-997c-fbc22d54053f
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