ENGINEERING OF MILK-BASED BEVERAGES: CURRENT STATUS, DEVELOPMENTS, AND CONSUMER TRENDS

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dc.authoridKaragül Yüceer, Yonca / 0000-0002-9028-2923
dc.contributor.authorGüneşer, Onur
dc.contributor.authorİşleten Hoşoğlu, Müge
dc.contributor.authorAydeniz Güneşer, Buket
dc.contributor.authorKaragül Yüceer, Yonca
dc.coverage.doi10.1016/C2017-0-02383-2
dc.date.accessioned2025-01-27T20:41:18Z
dc.date.available2025-01-27T20:41:18Z
dc.date.issued2019
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstract[Anstract Not Available]
dc.identifier.doi10.1016/B978-0-12-815504-2.00001-3
dc.identifier.endpage37
dc.identifier.isbn978-0-12-815711-4
dc.identifier.isbn978-0-12-815504-2
dc.identifier.scopus2-s2.0-85082477293
dc.identifier.scopusqualityN/A
dc.identifier.startpage1
dc.identifier.urihttps://doi.org/10.1016/B978-0-12-815504-2.00001-3
dc.identifier.urihttps://hdl.handle.net/20.500.12428/24099
dc.identifier.volume9
dc.identifier.wosWOS:000535856500003
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWoodhead Publ Ltd
dc.relation.ispartofMilk-Based Beverages, Vol 9: The Science of Beverages
dc.relation.publicationcategoryKitap Bölümü - Uluslararası
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectLactic-Acid Bacteria
dc.subjectWhey-Based Beverages
dc.subjectPlant Sterol
dc.subjectAntioxidant Capacity
dc.subjectFermented Milk
dc.subjectFunctional-Properties
dc.subjectStarter Cultures
dc.subjectDairy-Products
dc.subjectEssential Oil
dc.subjectDonkey Milk
dc.titleENGINEERING OF MILK-BASED BEVERAGES: CURRENT STATUS, DEVELOPMENTS, AND CONSUMER TRENDS
dc.typeBook Chapter

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