Authors
Furkan Akcay
Samsun, Turkey
Aysegul Besir
Food Engineering, Engineering Faculty, Ondokuz Mayis University, Samsun, Turkey
Effect of Cayenne Pepper Addition on Physicochemical, Microbiological and Sensory Properties of Drinkable Yoghurt-Ayran
By: Furkan Akcay, Aysegul Besir and Fehmi Yazici
Language: English
Page range: 79 - 87
Submitted on: Jan 15, 2020
Accepted on: Apr 21, 2020
Published on: Jun 25, 2020
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
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© 2020 Furkan Akcay, Aysegul Besir, Fehmi Yazici, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.