Effect of oleaster (Elaeagnus angustifolia L.) flour addition combined with high‐pressure homogenization on the acidification kinetics, physicochemical, functional, and rheological properties of kefir

In this study, the effects of peeled oleaster flour (OF) addition (0.5% and 1%) with high‐pressure homogenization (HPH) at 100 MPa on acidification kinetics, physicochemical, functional, and rheological properties of kefir made from bovine whole milk were investigated. The fermentation kinetic param...

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Detalles Bibliográficos
Autores principales: Gül, Latife Betül, Bekbay, Saya, Akgün, Abdullah, Gül, Osman
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2023
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10494617/
https://www.ncbi.nlm.nih.gov/pubmed/37701222
http://dx.doi.org/10.1002/fsn3.3491

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10494617/
https://www.ncbi.nlm.nih.gov/pubmed/37701222
http://dx.doi.org/10.1002/fsn3.3491

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