Characterization of lactic acid bacteria from yogurt-like product fermented with pine cone and determination of their role on physicochemical, textural and microbiological properties of product

Sert D., Mercan E., Dertli E.

LWT - Food Science and Technology, vol.78, pp.70-76, 2017 (SCI-Expanded, Scopus)

  • Publication Type: Article / Article
  • Volume: 78
  • Publication Date: 2017
  • Doi Number: 10.1016/j.lwt.2016.12.023
  • Journal Name: LWT - Food Science and Technology
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.70-76
  • Keywords: Pine cone, Yogurt, Yogurt starters, SENSORY CHARACTERISTICS, STARTER, FLAVOR, MILK
  • Yıldız Technical University Affiliated: No