Functional kefir production from high pressure homogenized hazelnut milk

Author:

Atalar IlyasORCID

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Changes in the profile of organic acids in plain set and stirred yogurts during manufacture and refrigerated storage;Adhikari;Journal of Food,2002

2. Review of nut phytochemicals, fat-soluble bioactives, antioxidant components and health effects;Alasalvar;British Journal of Nutrition,2015

3. Methods of analysis;AOAC,2000

4. Rheological and physicochemical behavior of fortified yogurt, with fiber and calcium;Aportela-Palacios;Journal of Texture Studies,2005

5. Optimization of spray drying process parameters for kefir powder using response surface methodology;Atalar;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2015

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