(1)
Çay, M.; Oğuzkan, S. B.; Kılıç, İbrahim H. Isolation and Molecular Characterization of Legume Microorganisms Used in Yogurt FermentationYogurt Is Generally Defined As a Fermented Dairy Product Which Is Produced by Using the Symbiotic Cultures of Streptococcus Thermophilus and Lactobacillus Delbrue. EJAS 2021, 9, 342-348.