Viability of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 in rice pudding

Autor: Ozcan, Tulay
Matična publikacija: Mljekarstvo (2010)

The influence of the season and milking time on the properties and the fatty acid composition of the milk in different dairy cattle farms

Autor: Ozcan, Tulay
Matična publikacija: Mljekarstvo (2015)

The formation od polycyclic hydrocarbons during smoking process of cheese

Autor: Ozcan, Tulay
Matična publikacija: Mljekarstvo (2011)

Effect of acacia exudate gum on milk gel fermentation of flavoured synbiotic yoghurt enriched with Daucus carota L. ssp. sativus var. atrorubens Alef fibre

Autor: Ozcan, Tulay, Karaman, Saliha
Matična publikacija: Mljekarstvo.com (2021)

Determination of free acids in whole-fat turkish white brined cheese produced by animal and microbial milk-clotting enzymes with and without the addition of starter culture

Autor: Eren-Vapur, Ufuk
Matična publikacija: Mljekarstvo (2012)

Effect of yeast culture addition (Saccharomyces cerevisiae) to Anatolian water buffalo diets on milk composition and somatic cell count

Autor: Degirmencioglu, Taskin
Matična publikacija: Mljekarstvo (2013)

Single cell oil (SCO) production by Fusarium species using cheese whey as a substrate

Autor: Akpinar-Bayizit, Arzu
Matična publikacija: Mljekarstvo (2014)

Membrane processes in production of functional whey components

Autor: Akpinar-Bayizit, Arzu
Matična publikacija: Mljekarstvo (2009)

Milk-based traditional Turkish desserts

Autor: Akpinar-Bayizit, Arzu
Matična publikacija: Mljekarstvo (2009)