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Effect Of Proteın Polyphenol Interaction On The Physicochemical Propertıes Of Set Type Yogurt And On The Digestibility Of Milk Proteıns
(Fen Bilimleri Enstitüsü, 2017-01)
The subject of protein-polyphenol interaction is of great interest to food science because of causing the physicochemical changes in protein structure, which results possibly in not only enhance the food product quality ...