Assessment of Quality and Aroma Characteristics of Kefir Produced by Using Grain and Lyophilized Culture
Kefir is traditionally produced using kefir grains, while lyophilized culture is widely used in industry. Microbial fermentation of kefir has critical importance on its aromatic profile and sensory attributes as well as its physicochemical parameters. The main objective of this study was to compare...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Çanakkale Onsekiz Mart University
2021-09-01
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| Series: | Journal of Advanced Research in Natural and Applied Sciences |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/en/download/article-file/1675068 |
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