Comparison of camel, buffalo, cow, goat, and sheep yoghurts in terms of various physicochemical, biochemical, textural and rheological properties

  • Murat Emre Terzioğlu
  • , İhsan Bakırcı
  • , Emel Oz
  • , Charles S. Brennan
  • , Thom Huppertz
  • , Ryszard Amarowicz
  • , Mohammad Rizwan Khan
  • , Tahra Elobeid
  • , Rana Muhammad Aadil
  • , Fatih Oz

Research output: Contribution to journal › Article › peer-review

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