Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Saliha Karaman"'
Autor:
Tulay Ozcan, Saliha Karaman
Publikováno v:
Mljekarstvo, Vol 71, Iss 3, Pp 204-212 (2021)
Fortifying yoghurt or dairy products with fibres and probiotic bacteria is an increasing interest to create functional foods with health benefits and improve their functionality. In this study milk fermented with acacia exudate gum and black carrot (
Externí odkaz:
https://doaj.org/article/daedcaef83d24a158b87f281825924df
Autor:
Saliha Karaman, Tulay Ozcan
Publikováno v:
Mljekarstvo, Vol 71, Iss 3, Pp 204-212 (2021)
Fortifying yoghurt or dairy products with fibres and probiotic bacteria is an increasing interest to create functional foods with health benefits and improve their functionality. In this study milk fermented with acacia exudate gum and black carrot (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b2d37d99b036882cef8fb8d231998c00
https://doi.org/10.15567/mljekarstvo.2021.0306
https://doi.org/10.15567/mljekarstvo.2021.0306
Autor:
Saliha Karaman, Tulay Ozcan
Publikováno v:
International Journal of Dairy Technology. 74:505-517
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::38d2e4280ccf8bbab496b980c2088132
https://doi.org/10.1111/1471-0307.12776
https://doi.org/10.1111/1471-0307.12776
Autor:
Mutlu, Saliha Karaman
Bu çalışmada, siyah havuç püresi katkılı, akasya gamı ve pektin ilavesiyle üretilen probiyotik yoğurtların depolama süresi boyunca mikrobiyolojik, fiziko-kimyasal, tekstürel ve duyusal özelliklerinde meydana gelen değişimler araştır
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9458::b8b1a68c895ab1111ecb9e9d28b50538
http://hdl.handle.net/11452/11660
http://hdl.handle.net/11452/11660
