Improving of cheese yield by using some functional food additives and ingredients

dc.contributor.author	GÜRMERIÇ, HÜSEYIN ENDER
dc.contributor.author	DOĞAN, MAHMUT
dc.date.accessioned	2019-12-16T11:25:14Z
dc.date.available	2019-12-16T11:25:14Z
dc.date.issued	2014-10-15
dc.identifier.citation	White cheese, yield, guar gum, gum arabic, Na-kazeinat	en_US
dc.identifier.uri	https://hdl.handle.net/20.500.12440/1686
dc.description.abstract	[Abstract Not Available]	en_US
dc.language.iso	eng	en_US
dc.publisher	ISNFF-TÜBİTAK MAM	en_US
dc.relation.ispartofseries	P37;187
dc.rights	CC0 1.0 Universal	*
dc.rights	info:eu-repo/semantics/openAccess	en_US
dc.rights.uri	http://creativecommons.org/publicdomain/zero/1.0/	*
dc.subject	Research Subject Categories	en_US
dc.subject	AGRICULTURAL SCIENCES and LANDSCAPE PLANNING	en_US
dc.title	Improving of cheese yield by using some functional food additives and ingredients	en_US
dc.type	conferenceObject	en_US
dc.relation.publicationcategory	Uluslararası Yayın	en_US
dc.department	[Belirlenecek]	en_US
dc.contributor.institutionauthor	[Belirlenecek]

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