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The Effect of Cinnamon on Microbiological, Chemical and Sensory Analysis of Probiotic Yogurt

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dc.contributor.authorGÜNEŞ BAYIR, AYŞE
dc.contributor.authorBİLGİN, MEHMET GÜLTEKİN
dc.contributor.institutionauthorBİLGİN, MEHMET GÜLTEKİN
dc.date.accessioned2020-10-29T20:05:49Z
dc.date.available2020-10-29T20:05:49Z
dc.date.issued2019-08-01T00:00:00Z
dc.identifier.citationGÜNEŞ BAYIR A., BİLGİN M. G. , -The Effect of Cinnamon on Microbiological, Chemical and Sensory Analysis of Probiotic Yogurt-, BEZMIALEM SCIENCE, cilt.8, ss.1-10, 2019
dc.identifier.doi10.14235/bas.galenos.2018.2628
dc.identifier.urihttp://hdl.handle.net/20.500.12645/25952
dc.identifier.wosWOS:000499482800010
dc.titleThe Effect of Cinnamon on Microbiological, Chemical and Sensory Analysis of Probiotic Yogurt
dc.typeArticle
dspace.entity.typePublication
local.avesis.id5d4ad129-0b93-443f-af18-fefaadea6150
local.indexed.atWOS
local.publication.isinternational1
relation.isAuthorOfPublicationae7cd8d8-4851-414c-9373-ab8cfa742cf7
relation.isAuthorOfPublication.latestForDiscoveryae7cd8d8-4851-414c-9373-ab8cfa742cf7

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