Production of yoghurt from kefir beverage: Analysis of fermentation kinetics, volatile organic compounds, texture, and microbial characteristics
Yusuf Biçer, Gamze Turkal, Gonca Sönmez, Arife Ezgi Telli, Tuba Bayir, Muhammed Hudai Culha, Durmuş Sert
Topics & Concepts
KefirFood scienceFermentationTexture (cosmology)KineticsChemistryBacteriaLactic acidComputer scienceBiologyArtificial intelligenceQuantum mechanicsGeneticsImage (mathematics)PhysicsProbiotics and Fermented FoodsFood composition and propertiesMeat and Animal Product Quality