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, cilt.7, ss.311-316, 2019 (ESCI İndekslerine Giren Dergi) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 7
  • Basım Tarihi: 2019
  • Doi Numarası: 10.14235/bas.galenos.2018.2628
  • Dergi Adı: BEZMIALEM SCIENCE
  • Sayfa Sayıları: ss.311-316

Özet

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