DETERMINATION OF VOLATILE AROMA COMPOUND PROFILES OF YOGURT SOUPS PRODUCED USING DIFFERENT RATIOS OF BUTTERMILK BY GC–MS
4 th INTERNATIONAL EGE CONGRESS ON SCIENTIFIC RESEARCH, İzmir, Turkey, 23 - 25 January 2026, pp.716-717, (Summary Text)
- Publication Type: Conference Paper / Summary Text
- City: İzmir
- Country: Turkey
- Page Numbers: pp.716-717
- Ataturk University Affiliated: Yes