Zobrazeno 1 - 10
of 59
pro vyhledávání: '"B. Guler"'
Publikováno v:
Mljekarstvo, Vol 67, Iss 3, Pp 208-216 (2017)
The effects of apple and lemon fiber addition on some properties of kefir were investigated. Five different kefirs were produced (A is control, B, C, D, E, F and G: contain 0.25 % apple fiber, 0.5 % apple fiber, 1 % apple fiber, 0.25 % lemon fiber, 0
Externí odkaz:
https://doaj.org/article/64cdf2bee2224ad894bfe850a804b228
Publikováno v:
Journal of Food Processing and Preservation. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b55f438a4df1e92b192cd1fce81dc480
https://doi.org/10.1111/jfpp.15901
https://doi.org/10.1111/jfpp.15901
Publikováno v:
Advances in Microbiology. :54-64
In this study, bio-yogurts, which contain L. acidophilus and Bifidobacterium animalis subsp. lactis, were produced with cellulose fiber (CF) addition at a various level (0%, 0.5%, 1% and 2%) and stored at 4°C ± 1°C for 20 days. Bio-yogurts were an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2cbc4e17c3383498484d6ca199a8a5b
https://doi.org/10.4236/aim.2018.81005
https://doi.org/10.4236/aim.2018.81005
Publikováno v:
Mljekarstvo, Vol 67, Iss 3, Pp 208-216 (2017)
The effects of apple and lemon fiber addition on some properties of kefir were investigated. Five different kefirs were produced (A is control, B, C, D, E, F and G: contain 0.25 % apple fiber, 0.5 % apple fiber, 1 % apple fiber, 0.25 % lemon fiber, 0
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed46833bbcaef9c3bab0705087854485
http://hrcak.srce.hr/file/270725
http://hrcak.srce.hr/file/270725
Publikováno v:
Value in Health. 23:S441
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::16dc53feafae705f4f221845faa14082
https://doi.org/10.1016/j.jval.2020.08.240
https://doi.org/10.1016/j.jval.2020.08.240
Publikováno v:
Value in Health. 23:S441
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::968facdc941ee2fafa1d47b752d9e6bf
https://doi.org/10.1016/j.jval.2020.08.241
https://doi.org/10.1016/j.jval.2020.08.241
Publikováno v:
Advances in Microbiology. :1010-1020
In this study, some properties of probiotic yoghurt ice cream supplemented with carob extract and whey powder and viability of L. acidophilus and Bifidobacterium BB-12 on ice-cream were investigated. For this purpose 6 different ice cream was produce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::243b4f92ba65e56e59684cf0ee7b3bbe
https://doi.org/10.4236/aim.2016.614095
https://doi.org/10.4236/aim.2016.614095
Publikováno v:
Advances in Microbiology. :999-1009
In this study, the effects of different amounts of inulin and oat fiber addition on the properties of apricot probiotic drinking yoghurt (APDY) were investigated. Seven different APDY was produced. Six of them were produced by the addition of 0.5%, 1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bba8ba2a30b5b936c4d55df3067d8627
https://doi.org/10.4236/aim.2016.614094
https://doi.org/10.4236/aim.2016.614094
Publikováno v:
Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka
Volume 67
Issue 3
Volume 67
Issue 3
The effects of apple and lemon fiber addition on some properties of kefir were investigated. Five different kefirs were produced (A is control, B, C, D, E, F and G: contain 0.25 % apple fiber, 0.5 % apple fiber, 1 % apple fiber, 0.25 % lemon fiber, 0
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::3a5ba3856f51fb28fb098cdd3328f56d
https://hrcak.srce.hr/file/270725
https://hrcak.srce.hr/file/270725
Publikováno v:
Value in Health. 22:S851
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2de848c48fdfd58c519b5a9faeecea6
https://doi.org/10.1016/j.jval.2019.09.2387
https://doi.org/10.1016/j.jval.2019.09.2387