Pruduction of a high nutritional value, aromatised yogurt with the addition of non fatwheat germ

Ayar, Ahmet

dc.contributor.authors	Ayar, A., Elgün,A. and Yazıcı,F.
dc.date.accessioned	2020-03-06T08:33:08Z
dc.date.available	2020-03-06T08:33:08Z
dc.date.issued	2005
dc.identifier.citation	Ayar, A., Elgün,A. and Yazıcı,F. (2005). Pruduction of a high nutritional value, aromatised yogurt with the addition of non fatwheat germ. Aust. J. Dairy Technol, 60, 19-14
dc.identifier.uri	https://hdl.handle.net/20.500.12619/67474
dc.title	Pruduction of a high nutritional value, aromatised yogurt with the addition of non fatwheat germ
dc.identifier.volume	60
dc.identifier.startpage	14
dc.identifier.endpage	19
dc.contributor.department	Sakarya Üniversitesi/Mühendislik Fakültesi/Gıda Mühendisliği Bölümü
dc.contributor.saüauthor	Ayar, Ahmet
dc.relation.journal	Aust. J. Dairy Technol
dc.identifier.wos	SAU
dc.contributor.author	Ayar, Ahmet