Effect of Adding Different Spices and Flavours on Serum Separation, Viscosity, Acetaldehyde Content and Antioxidant Capacity in Yoghurts Produced with Adding Probiotic Culture

KARA, TUĞÇE; Özdemir, Salih

doi:10.33462/jotaf.1670612

Makale Tam Makale Uluslararası 2026

Effect of Adding Different Spices and Flavours on Serum Separation, Viscosity, Acetaldehyde Content and Antioxidant Capacity in Yoghurts Produced with Adding Probiotic Culture

TUĞÇE KARA, Salih Özdemir

JOURNAL OF TEKIRDAG AGRICULTURE FACULTY-TEKIRDAG ZIRAAT FAKULTESI DERGISI Cilt 23 · ss. 624–637 · 01.03.2026

DOI ile aç

Atıf için künye

KARA, T., & Özdemir, S. (2026). Effect of Adding Different Spices and Flavours on Serum Separation, Viscosity, Acetaldehyde Content and Antioxidant Capacity in Yoghurts Produced with Adding Probiotic Culture. JOURNAL OF TEKIRDAG AGRICULTURE FACULTY-TEKIRDAG ZIRAAT FAKULTESI DERGISI, 23, 624–637. https://doi.org/10.33462/jotaf.1670612

BibTeX

@article{kara2026-275710,
  author = {KARA, TUĞÇE and Özdemir, Salih},
  title = {Effect of Adding Different Spices and Flavours on Serum Separation, Viscosity, Acetaldehyde Content and Antioxidant Capacity in Yoghurts Produced with Adding Probiotic Culture},
  journal = {JOURNAL OF TEKIRDAG AGRICULTURE FACULTY-TEKIRDAG ZIRAAT FAKULTESI DERGISI},
  year = {2026},
  volume = {23},
  pages = {624--637},
  issn = {1302-7050},
  doi = {10.33462/jotaf.1670612},
  url = {https://akademik.atauni.edu.tr/yayinlar/275710-effect-of-adding-different-spices-and-flavours-on-serum-separation-viscosity}
}