Effects of Kefir Powder Fortification on Yogurt Qual
The aim of this research was to improve functional properties and sensory of plain set type yogurt since yogurt bacteria have low probiotic properties. Total solid standardization (to 15% w v-1) of milks was made with either using natural kefir powder as a treatment group (KTYO) or milk powder as a...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Agriculture, Ankara University
2018-06-01
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| Series: | Journal of Agricultural Sciences |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/tr/download/article-file/510930 |