Effect of Adding Different Spices and Flavours on Serum Separation, Viscosity, Acetaldehyde Content and Antioxidant Capacity in Yoghurts Produced with Adding Probiotic Culture.

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Bibliographic Details
Title:	Effect of Adding Different Spices and Flavours on Serum Separation, Viscosity, Acetaldehyde Content and Antioxidant Capacity in Yoghurts Produced with Adding Probiotic Culture.
Alternate Title:	Probiyotik Kültür Ilave Edilerek Üretilen Yoğurtlara Farklı Baharat ve Aromaların Eklenmesinin Serum Ayrılması, Viskozite, Asetaldehit Içeriği Ve Antioksidan Kapasitesi Üzerine Etkisi.
Authors:	KARA, Tuğçe¹ tugcekara@atauni.edu.tr, ÖZDEMİR, Salih¹ ozdemirs@atauni.edu.tr
Source:	Journal of Tekirdag Agricultural Faculty. Mar2026, Vol. 23 Issue 2, p624-637. 14p.
Database:	Academic Search Ultimate

Description
ISSN:	13027050
DOI:	10.33462/jotaf.1670612