Sensory, pH, synaeresis, water-holding capacity, and microbiological changes in homemade yogurt prepared with maca (<i>Lepidium meyenii</i>) powder and propolis extract

OMURTAG KORKMAZ B. İ., Bilici C., KORKMAZ S.

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, cilt.23, 2021 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 23
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.ijgfs.2020.100291
  • Dergi Adı: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts
  • Anahtar Kelimeler: Yogurt, Propolis, Maca, Sensory assessment, Lactobacillus sp.
  • Çukurova Üniversitesi Adresli: Hayır