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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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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
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  Data: 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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  Data: Probiyotik Kültür Ilave Edilerek Üretilen Yoğurtlara Farklı Baharat ve Aromaların Eklenmesinin Serum Ayrılması, Viskozite, Asetaldehit Içeriği Ve Antioksidan Kapasitesi Üzerine Etkisi.
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  Data: <searchLink fieldCode="AR" term="%22KARA%2C+Tuğçe%22">KARA, Tuğçe</searchLink><relatesTo>1</relatesTo><i> tugcekara@atauni.edu.tr</i><br /><searchLink fieldCode="AR" term="%22ÖZDEMİR%2C+Salih%22">ÖZDEMİR, Salih</searchLink><relatesTo>1</relatesTo><i> ozdemirs@atauni.edu.tr</i>
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Tekirdag+Agricultural+Faculty%22">Journal of Tekirdag Agricultural Faculty</searchLink>. Mar2026, Vol. 23 Issue 2, p624-637. 14p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=192607582
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        Value: 10.33462/jotaf.1670612
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      – Code: eng
        Text: English
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        PageCount: 14
        StartPage: 624
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      – TitleFull: 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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              Text: Mar2026
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              Y: 2026
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