Ahmed Azeez Khalid Albayati, E. Ağçam, O. B. Karaca, F. Ozogul
{"title":"添加刺梨对益生菌酸奶的理化、质地、微生物和感官特性的影响","authors":"Ahmed Azeez Khalid Albayati, E. Ağçam, O. B. Karaca, F. Ozogul","doi":"10.1016/j.fbio.2024.104513","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":502484,"journal":{"name":"Food Bioscience","volume":"4 7","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effects of prickly pear supplementation on physico-chemical, textural, microbiological and sensory characteristics of probiotic set yoghurts\",\"authors\":\"Ahmed Azeez Khalid Albayati, E. Ağçam, O. B. Karaca, F. Ozogul\",\"doi\":\"10.1016/j.fbio.2024.104513\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":502484,\"journal\":{\"name\":\"Food Bioscience\",\"volume\":\"4 7\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-06-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Bioscience\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1016/j.fbio.2024.104513\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Bioscience","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/j.fbio.2024.104513","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}