WoS
🏆 JCR Q2 · JIF 3,4
YÖKSİS Eşleşti
2023 Article Son Yazar
The effect of different drying methods on some physico-chemical, functional and protein structure properties of liquid egg white fermented by <i>Lactobacillus rhamnosus</i> GG
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
Cilt 60, s. 2433-2443
·
ISSN 0022-1155
Doç. Dr. KÜBRA ÜNAL
· 3 yazar