Now showing items 1-1 of 1
Investigations on aroma profile of artisanal yoghurt starter cultyres
(Izmir Institute of Technology, 2012)
Yoghurt is an important fermented milk product that is consumed widely around the world as a part of the diet. Yoghurt is produced by lactic acid fermentation using Streptococcus thermophilus, and Lactobacillus delbrueckii ...