Oğuzkan, Sibel Bayıl

• European Journal of Applied Sciences Vol. 9 No. 6 (2021): European Journal of Applied Sciences - Articles
  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
  Abstract  PDF