THE USE POTENTIAL OF GRAPE PROCESSING BY-PRODUCTS AS A SOURCE OF NUTRACEUTICAL INGREDIENTS IN THE ENRICHMENT OF FUNCTIONAL DAIRY PRODUCTS

SALIK M. A., ÇAKMAKÇI S.

GANUD-VI INTERNATIONAL CONFERENCE ON GASTRONOMY, NUTRITION AND DIETETICS, İstanbul, Turkey, 20 - 21 November 2024, (Full Text)

• Publication Type: Conference Paper / Full Text
• City: İstanbul
• Country: Turkey
• Ataturk University Affiliated: Yes