Manufacture of Turkish Beyaz cheese added with probiotic strains

Yerel katalogda bu makaleye atıf yapan 29 yayın (OpenAlex referans eşleşmesi; tam dünya listesi değildir).

1. Production of probiotic fresh white cheese using co culture with Streptococcus thermophilus 2014 Atıf 34 · OpenAlex
2. Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture 2010 Atıf 32 · OpenAlex
3. Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture 2010 Atıf 32 · OpenAlex
4. Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture 2010 Atıf 32 · OpenAlex
5. Effect of Oryctolagus cuniculus (rabbit) rennet on the texture, rheology, and sensory properties of white cheese 2018 Atıf 19 · OpenAlex
6. Effect of Oryctolagus cuniculus (rabbit) rennet on the texture, rheology, and sensory properties of white cheese 2018 Atıf 19 · OpenAlex
7. Effect of Oryctolagus cuniculus (rabbit) rennet on the texture, rheology, and sensory properties of white cheese 2018 Atıf 19 · OpenAlex
8. The effect of using different probiotic cultures on conjugated linoleic acid (CLA) concentration and fatty acid composition of white pickle cheese 2011 Atıf 19 · OpenAlex
9. In vitro gastrointestinal resistance of Lactobacillus acidophilus in some dairy products 2021 Atıf 18 · OpenAlex
10. Physicochemical properties of low fat soft cheese Turkish Beyaz made with bacterial cellulose as fat mimetic 2011 Atıf 17 · OpenAlex