Use of whey powder and skim milk powder for the production of fermented cream

by Ceren AKAL, Atila YETİŞEMİYEN
Published 2016-01-01

Laktoz Kristalleşmesinin Fizikokimyası

by Atila Yetişemiyen, Safiye Özlem Eren
Published 2015-02-01

Microbiological, physicochemical, and sensory characteristics of kefir produced by secondary fermentation

by Filiz Yıldız-Akgül, Atila Yetişemiyen, Ebru Şenel, Zeliha Yıldırım
Published 2018-01-01

Effects of Microorganism Count and Physicochemical Properties of Tulum and Kashar Cheeses to Biogenic Amine Formation

by Filiz Yıldız Akgül, Atila Yetişemiyen, Ebru Şenel, Fügen Durlu-Özkaya, Şebnem Öztekin, Ebru Şanlı
Published 2019-04-01