Effect of Lavender Powder on Microbial, Physicochemical, Sensory and Functional Properties of Yoghurt
The objective of this research was to determine changes in microbial flora and functional properties of yoghurts containing lavender powder at rates of 0.010, 0.025, 0.050 and 0.075%. The effect of lavender powder on the potential flora during fermentation was determined, furthermore, alterations in...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
izzet kara
2017-12-01
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| Series: | International Journal of Secondary Metabolite |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/tr/pub/ijsm/issue/32131/363350?publisher=ijate |
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