Akademik Veri Yönetim Sistemi
Electronic Journal of Environmental, Agricultural and Food Chemistry, cilt.6, sa.1, ss.1728-1734, 2007 (Scopus)
In this research, different amounts of strawberry (2.5%, 5% and 10% (w/v)) and 5% (w/v) kefir grains were added into pasteurized milk, and samples were inoculated at 23±1°C for 18 hours for kefir fermentation. After fermentation, chemical and sensory characteristics of the samples were determined and possibility of using strawberry in kefir production was investigated.