Konu "Yoghurt" için listeleme
Toplam kayıt 2, listelenen: 1-2
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Effect of different levels of grapeseed (Vitis vinifera) oil addition on physicochemical, microbiological and sensory properties of set-type yoghurt
(Blackwell Publishing Ltd, 2018)The aim of this study was to determine the effect of different concentrations of grapeseed oil (GSO) addition (0.5%, 1% and 1.5% w/v) to yoghurt milk on survival of starter bacteria, and physicochemical, textural and sensory ... -
Effect of different levels of pine honey addition on physicochemical, microbiological and sensory properties of set-type yoghurt
(Blackwell Publishing Ltd, 2017)In this study, the effects of different levels of pine honey addition (3%, 5% and 7% w/v) to the yoghurt milk on starter bacteria, physicochemical and sensory characteristics of set-type yoghurts during the storage were ...