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2025
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Microbiomes in action: multifaceted benefits and challenges across academic disciplines
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2025
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Quality specification of ice creams produced with different homofermentative lactic acid bacteria
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A comparison study on functional and textural properties of mozzarella cheeses made from bovine and buffalo milks using different starter cultures
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The impact of combination of solution plasma processing and pulsed electric field on the viability of probiotic bacteria, microbial growth, and structure of yoghurt drink
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Kefir Tanesi ve Yoğurt Kültürü ile Organik Sütten Üretilen Süzme Süt Ürününün Soğuk Depolanması Sırasında Kimyasal Değişimler
Akademik Gıda,
2019
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