| dc.creator |
Gokirmakli, Caglar |
|
| dc.creator |
Greene, Annel K. |
|
| dc.creator |
Guzel-Seydim, Zeynep B. |
|
| dc.date |
2021-07-01T00:00:00Z |
|
| dc.date.accessioned |
2021-12-03T11:29:16Z |
|
| dc.date.available |
2021-12-03T11:29:16Z |
|
| dc.identifier |
5c6eb48c-3c75-424e-b01a-1ad60c6f8e9f |
|
| dc.identifier |
10.1016/j.tifs.2021.04.041 |
|
| dc.identifier |
https://avesis.sdu.edu.tr/publication/details/5c6eb48c-3c75-424e-b01a-1ad60c6f8e9f/oai |
|
| dc.identifier.uri |
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/92084 |
|
| dc.description |
Background: Milk kefir (MK) and water kefir (WK) are traditionally produced from different unique probiotic-containing semi-soft particles known as milk kefir grains and water kefir grains. There is significant confusion between these kefir grains, even in peer-reviewed scientific publications. Even though both grains have some similarities, they have significant differences in structure, microbial content, and impact on the finished beverage product. |
|
| dc.language |
eng |
|
| dc.rights |
info:eu-repo/semantics/closedAccess |
|
| dc.title |
A comparison of milk kefir and water kefir: Physical, chemical, microbiological and functional properties |
|
| dc.type |
info:eu-repo/semantics/article |
|