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	1.	Survival of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-02 in white-brined cheese. [electronic resource] by Yilmaztekin, Murat Ozer, Barbaros H Atasoy, Ferit Producer: 20040412 In: International journal of food sciences and nutrition vol. 55 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Effects of lactoperoxidase and hydrogen peroxide on rheological properties of yoghurt. [electronic resource] by Ozer, Barbaros Grandison, Alistair Robinson, Richard Atamer, Metin Producer: 20030725 In: The Journal of dairy research vol. 70 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Effects of different fermentation parameters on quality characteristics of kefir. [electronic resource] by Kök-Taş, Tuğba Seydim, Atif C Ozer, Barbaros Guzel-Seydim, Zeynep B Producer: 20130722 In: Journal of dairy science vol. 96 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature. [electronic resource] by Sahingil, Didem Hayaloglu, Ali A Kirmaci, Huseyin A Ozer, Barbaros Simsek, Osman Producer: 20150330 In: The Journal of dairy research vol. 81 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)