Production of Probiotic İncir Uyutması Dessert Which Has Functional Properties
In this research, traditional dairy dessert "İncir Uyutması" was produced with different probiotic culture combinations and adding inülin as prebiotic. Produced dessert samples were stored at 5°C for 20 days and determined physical, chemical and microbiological changes during storage. All of the dai...
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| Autori principali: | , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Sakarya University
2013-01-01
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| Serie: | Sakarya Üniversitesi Fen Bilimleri Enstitüsü Dergisi |
| Soggetti: | |
| Accesso online: |
http://www.saujs.sakarya.edu.tr/article/view/5000011754
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