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, LB, Bekbay, S, Akgun, A, Gul, O2023-07-122023-07-122023.01.012048-7177https://hdl.handle.net/20.500.12597/16075Effect of oleaster (Elaeagnus angustifolia L.) flour addition combined with high-pressure homogenization on the acidification kinetics, physicochemical, functional, and rheological properties of kefir10.1002/fsn3.3491WOS:001006983300001