Rheological, sensorial and volatile profiles of synbiotic kefirs produced from cow and goat milk containing varied probiotics in combination with fructooligosaccharide
İlkay Buran, Ceren Akal, Sebnem Ozturkoglu‐Budak, Atila Yetişemiyen
Topics & Concepts
Food scienceKefirProbioticLactobacillus acidophilusBifidobacterium bifidumFructooligosaccharideFlavorAromaChemistryPrebioticSynbioticsBifidobacteriumBiologyLactobacillusFermentationLactic acidBacteriaGeneticsProbiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyProtein Hydrolysis and Bioactive Peptides