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Comparison of some characteristics of homemade, local and national brands yoghurts Cover

Comparison of some characteristics of homemade, local and national brands yoghurts

Ovidius University Annals of Chemistry
Volume 34 (2023): Issue 1 (January 2023)
By: Haktan Aktaş,  Bayram Ürkek,  Hacer Meral Aktaş,  Bülent Çetin and  Mustafa Şengül  
Open Access
|Mar 2023

Authors

Haktan Aktaş

Ataturk University, Faculty of Agriculture, Department of Food Engineering, Erzurum, Turkey

Bayram Ürkek

Gumushane University, Siran Mustafa Beyaz Vocational School, Turkey

Hacer Meral Aktaş

Ataturk University, Faculty of Agriculture, Department of Food Engineering, Erzurum, Turkey

Bülent Çetin

Ataturk University, Faculty of Agriculture, Department of Food Engineering, Erzurum, Turkey

Mustafa Şengül

Ataturk University, Faculty of Agriculture, Department of Food Engineering, Erzurum, Turkey
DOI: https://doi.org/10.2478/auoc-2023-0002 | Journal eISSN: 2286-038X | Journal ISSN: 1583-2430
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Language: English
Page range: 8 - 13
Submitted on: Sep 29, 2022
|
Accepted on: Jan 30, 2023
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Published on: Mar 8, 2023
Published by: Ovidius University of Constanta
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
yoghurt,
rheological properties,
syneresis,
benzoic acid,
sorbic acid
Related subjects:
Chemistry,
Chemistry, other

© 2023 Haktan Aktaş, Bayram Ürkek, Hacer Meral Aktaş, Bülent Çetin, Mustafa Şengül, published by Ovidius University of Constanta
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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