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Comparison of some characteristics of homemade, local and national brands yoghurts
(OVIDIUS UNIV PRESS, 2023)
In the study, some physicochemical, viscosity, rheological properties, benzoic and sorbic acid contents of a total of 96 yoghurt samples (consisting of homemade, local and national) collected from different provinces of ...
Evaluation of Spreadable Kefir Produced from Different Milks in Terms of Some Quality Criteria
(NCBI, 2023)
Kefir, which has many beneficial effects on health, is one of the most consumed fermented milk products worldwide. It is important to increase consumption of the fermented product for public health. In this study, it was ...