Work

Lyophilization of Kurut Produced by Adding Probiotic Cultures to Skim Milk and Buttermilk Mixtures: Determination of Physicochemical, Microbial and Aromatic Properties

Year: 2026

Type: article

Source: Journal of Food Process Engineering

DOI: 10.1111/jfpe.70322

Authors: Elif Gülşen Karabacak Aydin, Hilal Soyocak, Umut Aykut, Hasan Temiz, Ahmet Hilmi Çon

Institution: Ondokuz Mayıs University

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W7118621385

FWCI:

Cites: 12

Cited by:

Related to: