Production of yoghurt from kefir beverage: Analysis of fermentation kinetics, volatile organic compounds, texture, and microbial characteristics

Publication date: November 2024Source: International Dairy Journal, Volume 158Author(s): Yusuf Biçer, Gamze Turkal, Gonca Sönmez, A.Ezgi Telli, Tuba Bayir, M.Hüdai Çulha, Durmuş Sert

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