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Kefir as a Probiotic Dairy Beverage: Determination Lactic Acid Bacteria and Yeast

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dc.contributor.authorKıvanç, Merih
dc.contributor.authorEvrim YAPICI
dc.contributor.orcid0000-0002-8647-3428
dc.date.accessioned2025-11-13T10:05:41Z
dc.date.issued2015-01-01
dc.identifier.doihttps://doi.org/10.18178/ijfe.1.1.55-60
dc.identifier.issn2301-3664
dc.identifier.openalexW2318383656
dc.identifier.urihttps://hdl.handle.net/11421/3101
dc.identifier.urihttps://doi.org/10.18178/ijfe.1.1.55-60
dc.language.isoen
dc.relation.ispartofETP International Journal of Food Engineering
dc.rightsrestrictedAccess
dc.subjectKefir
dc.subjectProbiotic
dc.subjectLactic acid
dc.subjectFood science
dc.subjectYeast
dc.subjectBacteria
dc.subjectChemistry
dc.subjectBiology
dc.subjectBiochemistry
dc.subject.sdg2
dc.titleKefir as a Probiotic Dairy Beverage: Determination Lactic Acid Bacteria and Yeast
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5088190133

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