Oxidative stability of yogurts fortified with lyophilized purslane throughout storage

Aktaş A. B.

The Journal of Raw Materials to Processed Foods, vol.4, no.1, pp.40-46, 2023 (Peer-Reviewed Journal)

• Publication Type: Article / Article
• Volume: 4 Issue: 1
• Publication Date: 2023
• Doi Number: 10.57252/jrpfoods.2023.4
• Journal Name: The Journal of Raw Materials to Processed Foods
• Page Numbers: pp.40-46
• Sivas Cumhuriyet University Affiliated: Yes