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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.authorGül L.B.
dc.contributor.authorBekbay S.
dc.contributor.authorAkgün A.
dc.contributor.authorGül O.
dc.date.accessioned2023-09-10T11:37:02Z
dc.date.available2023-09-10T11:37:02Z
dc.date.issued2023-01-01
dc.identifier10.1002/fsn3.3491
dc.identifier.scopus2-s2.0-85163072349
dc.identifier.urihttps://hdl.handle.net/20.500.12597/17077
dc.relation.ispartofFood Science and Nutrition
dc.relation.ispartofseriesFood Science and Nutrition
dc.rightstrue
dc.subjectfunctional foods | high-pressure homogenization | kefir | oleaster flour | rheology | structure
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
dc.typeJournal
dspace.entity.typeScopus
person.affiliation.nameGiresun Üniversitesi
person.affiliation.nameSaken Seifullin Kazakh AgroTechnical Research University
person.affiliation.nameTrakya Üniversitesi
person.affiliation.nameKastamonu University
person.identifier.orcid0000-0002-1125-6955
person.identifier.orcid0000-0003-1620-4246
person.identifier.scopus-author-id57206484391
person.identifier.scopus-author-id58364665800
person.identifier.scopus-author-id6603891517
person.identifier.scopus-author-id55444242100

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