Kurum Yazarı "Sözeri, Didem" Ziraat Fakültesi Koleksiyonu İçin Listeleme
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Fortification of set-type yoghurts with Elaeagnus angustifolia L. flours: Effects on physicochemical, textural, and microstructural characteristics
Öztürk, Hale İnci; Aydın, Sümeyye; Sözeri, Didem; Demirci, Talha; Sert, Durmuş; Akın, Nihat (Elsevier Science Bv, 2018)The effect of peeled oleaster (Elaeagnus angustifolia L.) flour (PO) and unpeeled oleaster flour (UPO) in different levels (1% and 2%) on the quality parameters of set type yoghurt was investigated throughout 28 days of ... -
Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits
Demirci, Talha; Aktaş, Kubra; Sözeri, Didem; Öztürk, Hale İnci; Akın, Nihat (Elsevier Science Bv, 2017)Experimental yoghurts were made with 13% reconstituted skim milk supplemented with 1, 2, 3% rice bran (RB) and inoculated with probiotic culture of Lactobacillus casei 431. The products were stored at 4 degrees C for 3 ...