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, Scopus)

• 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