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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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2023.01.01

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functional foods, high-pressure homogenization, kefir, oleaster flour, rheology, structure

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https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:001006983300001&DestLinkType=FullRecord&DestApp=WOS
 https://hdl.handle.net/20.500.12597/16036

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