Production of yoghurt from kefir beverage: Analysis of fermentation kinetics, volatile organic compounds, texture, and microbial characteristics
| Autor: | Biçer, Yusuf, Turkal, Gamze, Sönmez, Gonca, Telli, A.Ezgi, Bayir, Tuba, Çulha, M.Hüdai, Sert, Durmuş |
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| Zdroj: | In International Dairy Journal November 2024 158 |
| Databáze: | ScienceDirect |
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