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Ovidius University Annals of Chemistry
Volume 34 (2023): Issue 1 (January 2023)
Open Access
Comparison of some characteristics of homemade, local and national brands yoghurts
Haktan Aktaş
Haktan Aktaş
,
Bayram Ürkek
Bayram Ürkek
,
Hacer Meral Aktaş
Hacer Meral Aktaş
,
Bülent Çetin
Bülent Çetin
and
Mustafa Şengül
Mustafa Şengül
| Mar 08, 2023
Ovidius University Annals of Chemistry
Volume 34 (2023): Issue 1 (January 2023)
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Published Online:
Mar 08, 2023
Page range:
8 - 13
Received:
Sep 29, 2022
Accepted:
Jan 30, 2023
DOI:
https://doi.org/10.2478/auoc-2023-0002
Keywords
yoghurt
,
rheological properties
,
syneresis
,
benzoic acid
,
sorbic acid
© 2023 Haktan Aktaş et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Haktan Aktaş
Ataturk University, Faculty of Agriculture, Department of Food Engineering
Erzurum, Turkey
Bayram Ürkek
Gumushane University, Siran Mustafa Beyaz Vocational School
Turkey
Hacer Meral Aktaş
Ataturk University, Faculty of Agriculture, Department of Food Engineering
Erzurum, Turkey
Bülent Çetin
Ataturk University, Faculty of Agriculture, Department of Food Engineering
Erzurum, Turkey
Mustafa Şengül
Ataturk University, Faculty of Agriculture, Department of Food Engineering
Erzurum, Turkey