Effect of probiotic lactobacilli on protein hydrolysis, volatilomics, texture and sensory properties of buffalo yogurt: A comparative study
Fuente:
International Dairy Journal
Publication date: February 2026Source: International Dairy Journal, Volume 173Author(s): Mehmet Akif Karagöl, Zekai Tarakçı, Ali Tekin, Ali Adnan Hayaloğlu