Use of kefir and buttermilk to produce an innovative quark cheese
Ozturkoglu-Budak, Sebnem, Akal, H. Ceren, Türkmen, Nazlı
Published in Journal of food science and technology (01.01.2021)
Published in Journal of food science and technology (01.01.2021)
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Journal Article
Effect of inulin polymerization degree on various properties of synbiotic fermented milk including Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12
Ozturkoglu-Budak, Sebnem, Akal, H. Ceren, Buran, İlkay, Yetişemiyen, Atila
Published in Journal of dairy science (01.08.2019)
Published in Journal of dairy science (01.08.2019)
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Journal Article
Rheological, sensorial and volatile profiles of synbiotic kefirs produced from cow and goat milk containing varied probiotics in combination with fructooligosaccharide
Buran, İlkay, Akal, Ceren, Ozturkoglu-Budak, Sebnem, Yetisemiyen, Atila
Published in Food science & technology (01.08.2021)
Published in Food science & technology (01.08.2021)
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Journal Article
Use of whey in Ayran production
Türkmen, Nazlı, Akal, Ceren, Koçak, Celalettin
Published in Current opinion in biotechnology (01.07.2013)
Published in Current opinion in biotechnology (01.07.2013)
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FARKLI ŞEKER ORANLARININ SÜT REÇELİNİN KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİ
AKAL, Ceren, BURAN, İlkay, DELİALİOĞLU, Rabia Albayrak, YETİŞEMİYEN, Atila
Published in Gıda (01.10.2018)
Published in Gıda (01.10.2018)
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