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Güneş Bayır A., Bilgin M. G.
BEZMIALEM SCIENCE, vol.7, pp.311-316, 2019 (ESCI)
Article / Article
Emerging Sources Citation Index (ESCI), TR DİZİN (ULAKBİM)
Cinnamon, functional food, probiotic yogurt, probiotic bacteria, yogurt bacteria, SELECTIVE ENUMERATION, CULTURE-MEDIA, BIFIDOBACTERIA, LACTOBACILLI, PREBIOTICS, PRODUCTS, FOOD
Bezmialem Vakıf University Affiliated:
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