المؤلفون: Cansu Bilici, Irem Omurtag Korkmaz, Serol Korkmaz

المصدر: International Journal of Gastronomy and Food Science. 23:100291

مصطلحات موضوعية: Cultural Studies, 0303 health sciences, Streptococcus thermophilus, biology, Lepidium meyenii, 030309 nutrition & dietetics, food and beverages, 04 agricultural and veterinary sciences, Propolis, biology.organism_classification, 040401 food science, Sensory analysis, Lactic acid, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, Starter, chemistry, Lactobacillus, Water holding capacity, Food science, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::7d2b378da881a25e3c147e9ba1e1b7c1
https://doi.org/10.1016/j.ijgfs.2020.100291