Abstract
… products enriched with possible probiotic lactic acid bacteria. Therefore; beyond their role to … dry matter content is fermented using exopolysaccharide producing cultures and the viscous …
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CITATION STYLE
APA
Göğüş, F., Ötles, S., Erdoğdu, F., & Özçelik, B. (2016). Functional and Nutritional Properties of Some Turkish Traditional Foods. In Functional Properties of Traditional Foods (pp. 87–104). Springer US. https://doi.org/10.1007/978-1-4899-7662-8_6
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