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Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 24 (2020): Issue 1 (June 2020)
Open Access
Effect of Cayenne Pepper Addition on Physicochemical, Microbiological and Sensory Properties of Drinkable Yoghurt-Ayran
Furkan Akcay
Furkan Akcay
,
Aysegul Besir
Aysegul Besir
and
Fehmi Yazici
Fehmi Yazici
| Jun 25, 2020
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 24 (2020): Issue 1 (June 2020)
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Published Online:
Jun 25, 2020
Page range:
79 - 87
Received:
Jan 15, 2020
Accepted:
Apr 21, 2020
DOI:
https://doi.org/10.2478/aucft-2020-0007
Keywords
Ayran
,
yoghurt drink
,
cayenne pepper ( L. )
,
traditional beverage
,
spicy
© 2020 Furkan Akcay et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.