Evaluation of Chemical Composition, Digestibility, Antioxidant Activity and Sensory Characteristics of Soft Cheese Made with Kidney Bean Milk
(2024). Evaluation of Chemical Composition, Digestibility, Antioxidant Activity and Sensory Characteristics of Soft Cheese Made with Kidney Bean Milk. EKB Journal Management System, 44(3), 409-422. doi: 10.21608/mjard.2024.369055
. "Evaluation of Chemical Composition, Digestibility, Antioxidant Activity and Sensory Characteristics of Soft Cheese Made with Kidney Bean Milk". EKB Journal Management System, 44, 3, 2024, 409-422. doi: 10.21608/mjard.2024.369055
(2024). 'Evaluation of Chemical Composition, Digestibility, Antioxidant Activity and Sensory Characteristics of Soft Cheese Made with Kidney Bean Milk', EKB Journal Management System, 44(3), pp. 409-422. doi: 10.21608/mjard.2024.369055
Evaluation of Chemical Composition, Digestibility, Antioxidant Activity and Sensory Characteristics of Soft Cheese Made with Kidney Bean Milk. EKB Journal Management System, 2024; 44(3): 409-422. doi: 10.21608/mjard.2024.369055