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

Gul, LBBekbay, SAkgun, AGul, O2023-07-052023-07-052023.01.012048-7177https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:001006983300001&DestLinkType=FullRecord&DestApp=WOShttps://hdl.handle.net/20.500.12597/16036functional foodshigh-pressure homogenizationkefiroleaster flourrheologystructureEffect of oleaster (Elaeagnus angustifolia L.) flour addition combined with high-pressure homogenization on the acidification kinetics, physicochemical, functional, and rheological properties of kefirArticle10.1002/fsn3.3491WOS:001006983300001