Physicochemical and organoleptic properties of yogurt with cornelian cherry paste

International Journal of Food Properties

Volumn 9, Issue 3, 2006, Pages 401-408

  Celik, S ^a   Bakrc, I ^b   Sat I G ^b  

^a HARRAN UNIVERSITY   (Turkey)

^b ATATÜRK UNIVERSITY   (Turkey)

Author keywords

Cornelian cherry paste; Fruit flavored yogurt; Organoleptic properties; Viscosity; Whey separation

Indexed keywords

ACIDITY; FRUITS; PH EFFECTS; SEPARATION; SUGARS; TITRATION; VISCOSITY;

CORNELIAN CHERRY PASTE; FRUIT-FLAVORED YOGURT; ORGANOLEPTIC PROPERTIES; WHEY SEPARATION;

DAIRY PRODUCTS;

DAIRY PRODUCTS; FRUITS; PH; SEPARATION; SUGAR;

CORNUS MAS;

EID: 33746257206     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910600596258     Document Type: Article

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