Ünal, G., Akalın, A.S. (2011). Influence of fortification with caseinate and whey protein concentrate on textural and sensory properties of set-type yoghurt.

Ege Üniversitesi Akademik Veri Yönetim Sistemi

7th NIZO Dairy Conference, Flavour and Texture: Innovations in Dairy, September 21-23, Papendal, The Netherlands., Papendal, Hollanda, 21 Eylül 2011