Fonksiyonel Özellikleri Geliştirilmiş Yoğurt Üretimi

Fonksiyonel Özellikleri Geliştirilmiş Yoğurt Üretimi

Bu çalışmada, farklı inkübasyon sıcaklık (25 ºC ve 42 ºC) ve kefir destek kültürü kullanımının, yoğurtların mikrobiyolojik, fizikokimyasal ve duyusal özellikleri üzerine etkisi araştırılmıştır. Tam yağlı yoğurt örneklerinin yanı sıra, yağ ikamesi ve prebiyotik özelliği olan inulin yağsız yoğurt üret...

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Bibliographic Details
Main Authors:	Özge Duygu Okur, Esra Artan, Hatice Soyyiğit, Zeynep Güzel Seydim
Format:	Article
Language:	English
Published:	Association of Food Technology, Turkey 2015-02-01
Series:	Gıda
Subjects:	Yogurt Kefir Prebiotic Inulin Yoğurt kefir prebiyotik inulin
Online Access:	http://dergipark.gov.tr/gidader/issue/6824/91621?publisher=gidadernegi

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