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

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dc.contributor.authorGul, LB, Bekbay, S, Akgun, A, Gul, O
dc.date.accessioned2023-07-12T17:28:32Z
dc.date.available2023-07-12T17:28:32Z
dc.date.issued2023.01.01
dc.identifier.doi10.1002/fsn3.3491
dc.identifier.issn2048-7177
dc.identifier.urihttps://hdl.handle.net/20.500.12597/16075
dc.identifier.wosWOS:001006983300001
dc.relation.ispartofFOOD SCIENCE & NUTRITION
dc.titleEffect of oleaster (Elaeagnus angustifolia L.) flour addition combined with high-pressure homogenization on the acidification kinetics, physicochemical, functional, and rheological properties of kefir
dspace.entity.typePublication
relation.isWosOfPublication28a6b22a-ea77-4cec-8693-e93e65c46a1f
relation.isWosOfPublication.latestForDiscovery28a6b22a-ea77-4cec-8693-e93e65c46a1f

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