The Effect of Cinnamon on Microbiological, Chemical and Sensory Analyses of Probiotic Yogurt

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Güneş Bayır A. , Bilgin M. G.

BEZMIALEM SCIENCE, vol.7, pp.311-316, 2019 (Journal Indexed in ESCI) identifier

  • Publication Type: Article / Article
  • Volume: 7
  • Publication Date: 2019
  • Doi Number: 10.14235/bas.galenos.2018.2628
  • Title of Journal : BEZMIALEM SCIENCE
  • Page Numbers: pp.311-316

Abstract

Objective: This study was performed with the aim of determining the effects of different levels of cinnamon which were added to probiotic yogurts on the microbiological, chemical and sensory properties of these yogurts