Work

Plant‐Based Kefir From S arıkılçık Rice Milk: A Multi‐Level Evaluation of Physicochemical, Sensory, and Microbial Features

Year: 2026

Type: article

Source: Journal of Food Process Engineering

DOI: 10.1111/jfpe.70397

Authors: Yasin Akkemik, Fatmanur Hümeyra Zengin, Tuğba Tatar

Institution: Kastamonu 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: W7134165688

FWCI: 2.935

Cites: 24

Cited by: 1

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