Arama Sonu&ccedil;ları Yogurt industry - Daraltılmış: IYTE Library SirsiDynix Enterprise https://catalog.iyte.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dYogurt$002bindustry$0026qf$003dLIBRARY$002509K$0025C3$0025BCt$0025C3$0025BCphane$0025091$00253AIYTE$002509IYTE$002bLibrary$0026rm$003dTEZ$002bKOLEKSIYONU0$00257C$00257C$00257C1$00257C$00257C$00257C0$00257C$00257C$00257Ctrue$0026te$003dILS$0026ps$003d300?dt=list 2025-07-05T00:50:00Z Isolation, characterization, and screening probiotic properties of artisanal yoghurt starter strains from Urla region ent://SD_ILS/0/SD_ILS:468275 2025-07-05T00:50:00Z 2025-07-05T00:50:00Z by&#160;Okuklu, Burcu, author.<br/><a href="http://hdl.handle.net/11147/4243">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Determination of aroma compounds and exopolysaccharides formation by lactic acid bacteri isolated from traditional yogurts ent://SD_ILS/0/SD_ILS:72984 2025-07-05T00:50:00Z 2025-07-05T00:50:00Z by&#160;&Ccedil;elik, Elif Sinem.<br/><a href="http://hdl.handle.net/11147/3865">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/>