Influence of Supplementation with Green and Black Tea on Viscosity and Sensory Characteristics of Drinking Yoghurt

Basit Öğe Kaydı
dc.contributor.authorÜnal, Gülfem
dc.contributor.authorKaragözlü, Cem
dc.contributor.authorKınık, Özer
dc.contributor.authorAkan, Ecem
dc.contributor.authorAkalın, Ayşe Sibel
dc.date.accessioned2019-12-23T14:38:54Z
dc.date.available2019-12-23T14:38:54Z
dc.date.issued2016
dc.departmentEge Üniversitesien_US
dc.description.abstract…en_US
dc.identifier.endpage349en_US
dc.identifier.issue.en_US
dc.identifier.startpage343en_US
dc.identifier.urihttps://hdl.handle.net/11454/57448
dc.identifier.volume53en_US
dc.language.isoenen_US
dc.relation.journalEge Üniversitesi Ziraat Fakültesi Dergisien_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US]
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.titleInfluence of Supplementation with Green and Black Tea on Viscosity and Sensory Characteristics of Drinking Yoghurten_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

Öksüz Yayınlar