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Physico-chemical, textural, microbiological and sensory properties together with fatty acid profiles of presumptive probiotic yoghurts fortified with persimmon ( Diospyros kaki ) powder.

Autor: Kanca N; Department of Dairy Technology, Faculty of Agriculture, Ankara University, 06110, Ankara, Turkey., Onaran Acar B; Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Ankara University, 06110, Ankara, Turkey., Albayrak Delialioğlu R; Faculty of Agriculture Biometry and Genetics Unit, Ankara University, 06110, Ankara, Turkey.

Publikováno v: The Journal of dairy research [J Dairy Res] 2024 Dec 09, pp. 1-9. Date of Electronic Publication: 2024 Dec 09.