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Antioxidant; Drying; Lyophilization; Pomace; Phenolic compound (1)
CHEMICAL-COMPOSITION, YOGURT, COLOR, MILK, MINERALS, CHEESE, SEEDS (1)
colour, Cokelek cheese, microbiological characteristics, proteolysis, ripening (1)
Cooked-curd cheese; Kashar; Ripening; Starter culture; Immersion technique (1)
FRACTIONS, TURKEY, MILK (1)
KEFALOGRAVIERA-TYPE CHEESE; PROTEOLYSIS (1)
Labneh, Herbs, Storage, Minerals, Organoleptic quality (1)
Low-fat; Cheese; Starter culture; Proteolysis; Ripening; Tulum cheese (1)
Pickled-Otlu cheese, Herby cheese, Allium sp, Color values, Free fatty acids (1)
RHEOLOGICAL PROPERTIES, SET YOGURT, COLOR, FORTIFICATION, FIBER (1)
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