Plant protein enrichment effect on the physical, chemical, microbiological, and sensory characteristics of yogurt-Reference-Cited by-同舟云学术

Plant protein enrichment effect on the physical, chemical, microbiological, and sensory characteristics of yogurt

Published:2022-07-05 Issue:8 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Bulut Menekse¹²³^ORCID,Adal Eda⁴^ORCID,Aktar Tugba⁵

Affiliation:

1. Research Center for Redox Applications in Foods (RCRAF) Igdir University Igdir Turkey

2. Innovative Food Technologies Development, Application, and Research Center Igdir University Igdir Turkey

3. Department of Food Engineering, Faculty of Engineering Igdir University Igdir Turkey

4. Department of Gastronomy and Culinary Art, Faculty of Tourism Iskenderun Technical University İskenderun Turkey

5. Department of Food Engineering, Faculty of Engineering Alanya Alaaddin Keykubat University Antalya Turkey

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16865

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4. Inek ve koyun sütünden üretilen konsantre yogurdun su tutma kapasitesi indeksinin belirlenmesi;Akın N.;Gıda Mühendisligi Kongre Ve Sergisi,1998

5. Nutritional, chemical, syneresis, sensory properties, and shelf life of Iranian traditional yoghurts during storage

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