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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
dc.contributor.authorBekbay, S
dc.contributor.authorAkgun, A
dc.contributor.authorGul, O
dc.date.accessioned2023-07-05T22:11:34Z
dc.date.available2023-07-05T22:11:34Z
dc.date.issued2023.01.01
dc.identifier.doi10.1002/fsn3.3491
dc.identifier.eissn
dc.identifier.endpage
dc.identifier.issn2048-7177
dc.identifier.issue
dc.identifier.startpage
dc.identifier.urihttps://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:001006983300001&DestLinkType=FullRecord&DestApp=WOS
dc.identifier.urihttps://hdl.handle.net/20.500.12597/16036
dc.identifier.volume
dc.identifier.wosWOS:001006983300001
dc.relation.ispartofFOOD SCIENCE & NUTRITION
dc.subjectfunctional foods
dc.subjecthigh-pressure homogenization
dc.subjectkefir
dc.subjectoleaster flour
dc.subjectrheology
dc.subjectstructure
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.typeArticle
dspace.entity.typeWos
relation.isPublicationOfWosb0a9ead7-2124-49e2-83b6-3632011969ac
relation.isPublicationOfWos.latestForDiscoveryb0a9ead7-2124-49e2-83b6-3632011969ac

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