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

Gül L.B.Bekbay S.Akgün A.Gül O.2023-09-102023-09-102023-01-01https://hdl.handle.net/20.500.12597/17077truefunctional foods | high-pressure homogenization | kefir | oleaster flour | rheology | structureEffect of oleaster (Elaeagnus angustifolia L.) flour addition combined with high-pressure homogenization on the acidification kinetics, physicochemical, functional, and rheological properties of kefirJournal2-s2.0-85163072349