Viability of Probiotics, Rheological and the Sensorial Properties of Probiotic Yogurts Fortified with Aqueous Extracts of Some Plants-Reference-Cited by-同舟云学术

Viability of Probiotics, Rheological and the Sensorial Properties of Probiotic Yogurts Fortified with Aqueous Extracts of Some Plants

Published:2022 Issue:3 Volume:94 Page:
ISSN:1678-2690
Container-title:Anais da Academia Brasileira de Ciências
language:
Short-container-title:An. Acad. Bras. Ciênc.

Author:

AKAN ECEM¹^ORCID,YERLIKAYA OKTAY²^ORCID,BAYRAM OZGE YILDIZ³^ORCID,KINIK OZER²^ORCID

Affiliation:

1. Aydin Adnan Menderes University, Turkey

2. Ege University, Faculty of Agriculture, Turkey

3. Aegean Agricultural Research Institute, Turkey

Publisher

FapUNIFESP (SciELO)

Subject

Multidisciplinary

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0001-37652022000501705&tlng=en

Reference29 articles.

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2. Production of set-type yoghurt using Enterococcus faecium and Enterococcus durans strains with probiotic potential as starter adjuncts;AKPINAR A;Int J Dairy Tech,2020

3. Probiotic yoghurt functionalised with microalgae and Zedo gum: chemical, microbiological, rheological and sensory characteristics;ALİZADEH KM;Int J Dairy Technol,2020

4. Fortification of milk with plant extracts modifies the acidification and reducing capacities of yoghurt bacteria;ALWAZEER D;Int J Dairy Technol,2020

5. Inclusion of Mentha piperita, Anethum graveolence and Ocimum basilicum in yogurt and their effect on the Inhibition of Enzyme Relevant to hypertension and type-2 Diabetes;AMIRDIVANI S,2008

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