A research on producing strawberry flavored kefir
| dc.contributor.author | Ergönül B. | |
| dc.date.accessioned | 2025-04-10T11:16:50Z | |
| dc.date.available | 2025-04-10T11:16:50Z | |
| dc.date.issued | 2007 | |
| dc.description.abstract | In this research, different amounts of strawberry (2.5%, 5% and 10% (w/v)) and 5% (w/v) kefir grains were added into pasteurized milk, and samples were inoculated at 23±1°C for 18 hours for kefir fermentation. After fermentation, chemical and sensory characteristics of the samples were determined and possibility of using strawberry in kefir production was investigated. | |
| dc.identifier.uri | http://hdl.handle.net/20.500.14701/52108 | |
| dc.title | A research on producing strawberry flavored kefir | |
| dc.type | Article |