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KURUTULMUŞ SEMİZOTU (PORTULACA OLERACEA L.) İLE ZENGİNLEŞTİRİLMİŞ TÜKETİME HAZIR YOĞURDUN FİZİKOKİMYASAL VE TEKSTÜREL ÖZELLİKLERİ

Year 2021, Volume: 46 Issue: 2, 229 - 242, 23.03.2021
https://doi.org/10.15237/gida.GD20112

Abstract

Araştırmada vakumlu etüv ortamında kurutulmuş semizotunun tüketime hazır yoğurt üretiminde kullanımı araştırılmıştır. Kurutulmuş semizotu PC (kontrol), PUR1 ve PUR2 örneklerinde sırasıyla %0, %0.5 ve %1.0 oranlarında kullanılmış ve örnekler 21 gün buzdolabında depolanmıştır. Örneklerde kullanılan semizotu miktarına bağlı olarak toplam kuru madde (%) ve kül (%) değerlerinde artış gözlenirken, yağ (%) içeriği ve pH açısından belirgin bir değişim gözlenmemiştir. Depolama süresince örneklerin titrasyon asitliği değerleri (% L.A) ve pH sırasıyla 1.32-1.52 ile 4.37-4.08 arasında değişmiştir. Semizotu miktarına bağlı olarak yoğurt örneklerinde parlaklık (ΔL*) ve yeşillik (a*) değerleri azalmış, sarılık (b*) değeri artmıştır. Semizotu ilaveli örneklerde kontrolle kıyaslandığında önemli renk farkı (ΔE*> 3) gözlenmiştir (P <0.05). Semizotu ile zenginleştirilmiş örneklerde sinerez azalmış, iç yapışkanlık değeri dışındaki tekstür parametrelerinde bir miktar azalma ile birlikte daha yumuşak bir jel yapısı meydana gelmiştir. Semizotu aroması, ekşi tat ve iyileşmiş tekstür zenginleştirilmiş yoğurtlarda ifade edilen duyusal sonuçlardır. Panelistler tarafından PUR1 duyusal olarak daha kabul edilebilir bulunmuştur.

Supporting Institution

Yok

Project Number

Yok

References

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  • Damin, M. R., M. R. Alcantara, A. P. Nunes, and M. N. Oliveira. (2009). Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yoghurt. Food Sci. Technol. (Campinas.), 42: 1744–1750.
  • Dello-Staffolo, M., Bertola, N., Martino, M., Bevilacqua, A. (2004). Influence of dietary fiber addition on sensory and rheological properties of yogurt. Int Dairy J, 14: 263–268, doi: 10.1016/j.idairyj.2003.08.004.
  • Demirhan, E., Ozbek, B. (2010). Drying kinetics and effective moisture diffusivity of purslane undergoing microwave heat treatment. Korean J. Chem. Eng., 27(5): 1377-1383, doi: 10.1007/s11814-010-0251-2.
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  • Guven, M., Yasar, K., Karaca, O.B., Hayaloglu, A.A. (2005). The effect of inulin as a fat replacer on the quality of set-type low-fat yogurt manufacture, Int J Dairy Technol, 58 (3): 180-184.
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  • Karaaslan, S., Erdem, T., Oztekin, S. (2013). Mathematical modelling and color characteristics of purslane (Portulaca Oleraceae L.) leaves using different drying methods. The Philippine Agric Scientist, 96 (3): 171-178.
  • Karaman, S., Toker, O.S., Çam, M., Hayta, M., Dogan, M., and Kayacier, A. (2014). Bioactive and Physicochemical Properties of Persimmon as Affected by Drying Methods. Drying Technol, 32: 258–267, doi: 10.1080/07373937.2013.821480.
  • Khaled, A.Y., Kabutey, A., Mizera, C., Hrabe, P., and Herák, D. (2020). Modelling of hot-air and vacuum drying of persimmon fruit (Diospyros kaki) using computational intelligence methods. Agronomy Res, 18:S2, 1323–1335, doi: 10.15159/AR.20.095.
  • Krokida, M.K., Karathanos, V.T., Maroulis, Z.B., Marinos-Kouris, D. (2004). Drying kinetics of some vegetables. J Food Eng, 59: 391–403, doi: 10.1016/S0260-8774(02)00498-3.
  • Lee, W. J., Lucey, J.A. (2010). Formation and physical properties of yogurt. Asian-australas. J. Anim. Sci. 23:1127–1136.
  • Li, K., Zhanga, M., Mujumdar, A.S., and Chitrakar, B. (2019). Recent developments in physical field-based drying techniques for fruits and vegetables. Drying Technol, Vol. 37, No. 15, 1954–1973, doi: 10.1080/07373937.2018.1546733.
  • Loveday, S. M., Sarkar, A., & Singh, H. (2013). Innovative yoghurts: Novel processing technologies for improving acid milk gel texture. Trends Food Sci Technol, 33(1): 5–20.
  • Lucey, J.A., Munro, P.A., Singh, H. (1999). Effects of heat treatment and whey protein addition on the rheological properties and structure of acid skim milk gels. Int Dairy J, 9: 275-279.
  • Mani-López, E. Palou, and A. López-Malo. (2014). Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria, J Dairy Sci, 97: 5, 2578–2590.
  • Maskan, M. (2001). Kinetics of colour change of kiwifruits during hot air and microwave drying. J Food Eng, 48: 169-175.
  • Mastud, S.K, Mote, G.V., and Sahoo, AK. (2018). Development of value added products by using purslane (Portulaca oleracea). J Pharmacog and Phytochem, 7(4): 1761-1766.
  • Mousavi, M., Heshmati, A., Garmakhany, A.D., Vahidinia, A., Taheri, M. (2019). Optimization of the viability of Lactobacillus acidophilus and physico-chemical, textural and sensorial characteristics of flaxseed-enriched stirred probiotic yogurt by using response surface methodology. LWT - Food Sci. Technol, 102: 80–88.
  • Oliveira, I., Valentão, P., Lopes, R., Andrade, P.B., Bento, A., Pereira, J.A. (2009). Phytochemical characterization and radical scavenging activity of Portulaca oleraceae L. leaves and stems. Microchem J, 92: 129–134, doi:10.1016/j.microc.2009.02.006.
  • Orikasa, T., Koide, S., Okamoto, S., Imaizumi, T., Muramatsu, Y., Takeda, J., Shiina, T., Tagawa, A. (2014). Impacts of hot air and vacuum drying on the quality attributes of kiwifruit slices. J Food Eng, 125: 51–58, doi: 10.1016/j.jfoodeng.2013.10.027.
  • Vital, A.C.P., Priscila Akie Goto, P.A., Hanai, L.N., Gomes-da-Costa, S.M., Benício, A.A.F., Nakamura, C.V., Matumoto-Pintro, P.T. (2015). Microbiological, functional and rheological properties of low fat yogurt supplemented with Pleurotus ostreatus aqueous extract. LWT - Food Sci Technol, 64: (2), 1028-103.
  • Pathare, P.B., Opara, U.L., Al-Julanda Al-Said, F. (2013). Colour measurement and analysis in fresh and processed foods: A review. Food Bioprocess Technol, 6: 36–60.
  • Ramirez-Santiago, C., Ramos-Solis, L., Lobato-Calleros, C., Peña-Valdivia, C., Vernon-Carter, E.J. Alvarez-Ramírez, J. (2010). Enrichment of stirred yogurt with soluble dietary fiber from Pachyrhizus erosus L. Urban: Effect on syneresis, microstructure and rheological properties. J Food Eng, 101, 229–235., doi:10.1016/j.jfoodeng.2010.06.023.
  • Robitaille, G., A. Tremblay, S. Moineau, D. St-Gelais, C. Vadeboncoeur, and M. Britten. (2009). Fat-free yogurt made using a galactose-positive exopolysaccharide-producing recombinant strain of Streptococcus thermophilus. J. Dairy Sci. 92: 477–482.
  • Rudra, S.G., Nath, P., Kaur, C., Basu, S. (2017). Rheological, storage stability and sensory profiling of low-fat yoghurt fortified with red capsicum carotenoids and inulin. J Food Process and Preserve, 41: e13067. doi:10.1111/jfpp.13067.
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  • Sagar, V.R., & Suresh Kumar, P. (2010). Recent advances in drying and dehydration of fruits and vegetables: a review. J Food Sci Technol, 47: 15-26.
  • Sanz, T., Salvador, A., Jime´nez, A., Fiszman, S.M. (2008). Yogurt enrichment with functional asparagus fibre. Effect of fibre extraction method on rheological properties, colour, and sensory acceptance. Eur Food Res Technol, 227:1515–1521, doi: 10.1007/s00217-008-0874-2.
  • Seckin, A.K., Baladura, E. (2012). Effect of using some dietary fibers on color, texture and sensory properties of strained yogurt. GIDA, 37(2): 63-69.
  • Sert D, Evkaya, M. (2017). Semizotunun yoğurtta kullanım olanağının araştırılması. Ankara Üniversitesi Ziraat Fakültesi 13. Öğrenci Kongresi, Ankara, Türkiye.
  • Sigdel, A., Ojha, P., Karki, T.B. (2018). Phytochemicals and syneresis of osmo‐dried mulberry incorporated yoghurt. Food Sci Nutr, 6: 1045-1052, doi: 10.1002/fsn3.645.
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PHYSICOCHEMICAL AND TEXTURAL PROPERTIES OF READY-TO-EAT YOGURT FORTIFIED WITH DRIED PURSLANE (PORTULACA OLERACEA L.)

Year 2021, Volume: 46 Issue: 2, 229 - 242, 23.03.2021
https://doi.org/10.15237/gida.GD20112

Abstract

In the study use of vacuum-oven dried cultivated purslane in ready-to-eat yogurt production was observed. Yogurt samples were fortified with dried purslane in different ratios 0%, 0.5% and 1.0% for PC (control), PUR1 and PUR2, respectively and kept at 4±1°C for 21 days. Total dry matter (%) and ash (%) increased in accordance with the amount of purslane used and no pronounced change was observed in fat (%) content and pH. Titratable acidity (L.A %) and pH values ranged between 1.32-1.52 and 4.37-4.08 during storage period, respectively. Lightness (ΔL*) and greenness (a*) decreased and yellowness (b*) increased in yogurt samples depending on the purslane amount. Significant color difference (ΔE*>3) was observed in fortified yogurt samples (P <0.05). Syneresis decreased and texture parameters slightly decreased with purslane use except cohesiveness and gel became softer. Purslane flavor, sour taste and improved texture were expressed in fortified yogurts. PUR1 was found more acceptable sensorially than other samples.

Project Number

Yok

References

  • Aberoumand, A. (2009). Nutritional evaluation of edible Portulaca oleracea as plant food. Food Anal. Methods, 2: 204–207, doi: 10.1007/s12161-008-9049-9.
  • Altug-Onogur, T., and Elmaci, Y. (2015). Sensory evaluation of foods (In Turkish). _Izmir, Turkey: Sidas Medya Ltd. Sti.
  • Alam, A., Juraimi, A.S., Yusop, M.R., Hamid, A.A., Hakim, A. (2014). Morpho-physiological and mineral nutrient characterization of 45 collected Purslane (Portulaca oleracea L.) accessions Bragantia, Campinas, 73:4, 426-437, doi: 10.1590/1678-4499.253
  • AOAC International. (1997). Official Methods of Analysis. 15th ed. AOAC International, Washington, DC.
  • Bradley, R. L., Jr., E. Arnold Jr., D. M. Barbano, R. G. Semerad, D. E. Smith, and B. K. Vines. (1993). Chemical and physical methods. Pages 433–531 in Standard Methods for the Examination of Dairy Products. R. T. Marshall, ed. Am Pub Health Assoc, Washington, DC.
  • Chen, C., Zhao, S., Hao, G., Yu, H., Tian, H., and Zhao, G. (2017). Role of lactic acid bacteria on the yogurt flavour: A review. Int J Food Prop, 20(1): 316-330, doi:10.1080/10942912.2017.1295988.
  • Chouchouli, V., Kalogeropoulos, N., Konteles, S.J., Karvela, E., Makris, D.P., Karathanos, V.T. (2013). Fortification of yoghurts with grape (Vitis vinifera) seed extracts. LWT - Food Sci Technol, 53: 522-529, doi: 10.1016/j.lwt.2013.03.008.
  • Damin, M. R., M. R. Alcantara, A. P. Nunes, and M. N. Oliveira. (2009). Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yoghurt. Food Sci. Technol. (Campinas.), 42: 1744–1750.
  • Dello-Staffolo, M., Bertola, N., Martino, M., Bevilacqua, A. (2004). Influence of dietary fiber addition on sensory and rheological properties of yogurt. Int Dairy J, 14: 263–268, doi: 10.1016/j.idairyj.2003.08.004.
  • Demirhan, E., Ozbek, B. (2010). Drying kinetics and effective moisture diffusivity of purslane undergoing microwave heat treatment. Korean J. Chem. Eng., 27(5): 1377-1383, doi: 10.1007/s11814-010-0251-2.
  • Doymaz, I. (2013). Hot-air drying of purslane (Portulaca oleracea L.). Heat Mass Trans, 49: 835–841, doi: 10.1007/s00231-013-1128-9.
  • Fagan, C.C., O Donnell, C.P., Cullen, P.J., Brennan, C.S. (2006). The effect of dietary fibre inclusion on milk coagulation kinetics. J Food Eng, 77: 261–268, doi: 10.1016/j.jfoodeng.2005.06.030.
  • Espírito-Santo, A.P., Lagazzo, A., Sousa, A.L.O.P, Perego, P., Converti, A., Oliveira, M.N. (2013). Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber. Food Res Int, 50: 224–231,doi: 10.1016/j.foodres.2012.09.012.
  • Fernandez, M.A. and Marette, A. (2017). Potential health benefits of combining yogurt and fruits based on their probiotic and prebiotic properties. Adv Nutr Int Rev J., 8: 155-164, doi: 10.3945/an.115.011114.
  • Figiel, A. and Michalska, A. (2017). Overall quality of fruits and vegetables products affected by the drying processes with the assistance of vacuum-microwaves. Int. J. Mol. Sci. 18; 71, doi: 10.3390/ijms18010071.
  • García-Pérez, F. J., Y. Lario, J. Fernández-López, E. Sayas, J. A. Pérez-Alvarez, and E. Sendra. (2005). Effect of orange fiber addition on yogurt color during fermentation and cold storage. Color Res. Appl. 30: 457–463.
  • Guven, M., Yasar, K., Karaca, O.B., Hayaloglu, A.A. (2005). The effect of inulin as a fat replacer on the quality of set-type low-fat yogurt manufacture, Int J Dairy Technol, 58 (3): 180-184.
  • Hashim, I.B., Khalil, A.H., and Afifi, H.S. (2009). Quality characteristics and consumer acceptance of yogurt fortified with date fiber. J. Dairy Sci. 92: 5403–5407, doi: 10.3168/jds.2009-2234.
  • Isleten, M., and Y. Karagul-Yuceer. (2006). Effects of dried dairy ingredients on physical and sensory properties of nonfat yogurt. J. Dairy Sci. 89: 2865–2872.
  • Karaaslan, S., Erdem, T., Oztekin, S. (2013). Mathematical modelling and color characteristics of purslane (Portulaca Oleraceae L.) leaves using different drying methods. The Philippine Agric Scientist, 96 (3): 171-178.
  • Karaman, S., Toker, O.S., Çam, M., Hayta, M., Dogan, M., and Kayacier, A. (2014). Bioactive and Physicochemical Properties of Persimmon as Affected by Drying Methods. Drying Technol, 32: 258–267, doi: 10.1080/07373937.2013.821480.
  • Khaled, A.Y., Kabutey, A., Mizera, C., Hrabe, P., and Herák, D. (2020). Modelling of hot-air and vacuum drying of persimmon fruit (Diospyros kaki) using computational intelligence methods. Agronomy Res, 18:S2, 1323–1335, doi: 10.15159/AR.20.095.
  • Krokida, M.K., Karathanos, V.T., Maroulis, Z.B., Marinos-Kouris, D. (2004). Drying kinetics of some vegetables. J Food Eng, 59: 391–403, doi: 10.1016/S0260-8774(02)00498-3.
  • Lee, W. J., Lucey, J.A. (2010). Formation and physical properties of yogurt. Asian-australas. J. Anim. Sci. 23:1127–1136.
  • Li, K., Zhanga, M., Mujumdar, A.S., and Chitrakar, B. (2019). Recent developments in physical field-based drying techniques for fruits and vegetables. Drying Technol, Vol. 37, No. 15, 1954–1973, doi: 10.1080/07373937.2018.1546733.
  • Loveday, S. M., Sarkar, A., & Singh, H. (2013). Innovative yoghurts: Novel processing technologies for improving acid milk gel texture. Trends Food Sci Technol, 33(1): 5–20.
  • Lucey, J.A., Munro, P.A., Singh, H. (1999). Effects of heat treatment and whey protein addition on the rheological properties and structure of acid skim milk gels. Int Dairy J, 9: 275-279.
  • Mani-López, E. Palou, and A. López-Malo. (2014). Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria, J Dairy Sci, 97: 5, 2578–2590.
  • Maskan, M. (2001). Kinetics of colour change of kiwifruits during hot air and microwave drying. J Food Eng, 48: 169-175.
  • Mastud, S.K, Mote, G.V., and Sahoo, AK. (2018). Development of value added products by using purslane (Portulaca oleracea). J Pharmacog and Phytochem, 7(4): 1761-1766.
  • Mousavi, M., Heshmati, A., Garmakhany, A.D., Vahidinia, A., Taheri, M. (2019). Optimization of the viability of Lactobacillus acidophilus and physico-chemical, textural and sensorial characteristics of flaxseed-enriched stirred probiotic yogurt by using response surface methodology. LWT - Food Sci. Technol, 102: 80–88.
  • Oliveira, I., Valentão, P., Lopes, R., Andrade, P.B., Bento, A., Pereira, J.A. (2009). Phytochemical characterization and radical scavenging activity of Portulaca oleraceae L. leaves and stems. Microchem J, 92: 129–134, doi:10.1016/j.microc.2009.02.006.
  • Orikasa, T., Koide, S., Okamoto, S., Imaizumi, T., Muramatsu, Y., Takeda, J., Shiina, T., Tagawa, A. (2014). Impacts of hot air and vacuum drying on the quality attributes of kiwifruit slices. J Food Eng, 125: 51–58, doi: 10.1016/j.jfoodeng.2013.10.027.
  • Vital, A.C.P., Priscila Akie Goto, P.A., Hanai, L.N., Gomes-da-Costa, S.M., Benício, A.A.F., Nakamura, C.V., Matumoto-Pintro, P.T. (2015). Microbiological, functional and rheological properties of low fat yogurt supplemented with Pleurotus ostreatus aqueous extract. LWT - Food Sci Technol, 64: (2), 1028-103.
  • Pathare, P.B., Opara, U.L., Al-Julanda Al-Said, F. (2013). Colour measurement and analysis in fresh and processed foods: A review. Food Bioprocess Technol, 6: 36–60.
  • Ramirez-Santiago, C., Ramos-Solis, L., Lobato-Calleros, C., Peña-Valdivia, C., Vernon-Carter, E.J. Alvarez-Ramírez, J. (2010). Enrichment of stirred yogurt with soluble dietary fiber from Pachyrhizus erosus L. Urban: Effect on syneresis, microstructure and rheological properties. J Food Eng, 101, 229–235., doi:10.1016/j.jfoodeng.2010.06.023.
  • Robitaille, G., A. Tremblay, S. Moineau, D. St-Gelais, C. Vadeboncoeur, and M. Britten. (2009). Fat-free yogurt made using a galactose-positive exopolysaccharide-producing recombinant strain of Streptococcus thermophilus. J. Dairy Sci. 92: 477–482.
  • Rudra, S.G., Nath, P., Kaur, C., Basu, S. (2017). Rheological, storage stability and sensory profiling of low-fat yoghurt fortified with red capsicum carotenoids and inulin. J Food Process and Preserve, 41: e13067. doi:10.1111/jfpp.13067.
  • Renner, E. 1993. Milchprakticum. Justus-Liebig-Universitat, Giessen, Germany.
  • Sagar, V.R., & Suresh Kumar, P. (2010). Recent advances in drying and dehydration of fruits and vegetables: a review. J Food Sci Technol, 47: 15-26.
  • Sanz, T., Salvador, A., Jime´nez, A., Fiszman, S.M. (2008). Yogurt enrichment with functional asparagus fibre. Effect of fibre extraction method on rheological properties, colour, and sensory acceptance. Eur Food Res Technol, 227:1515–1521, doi: 10.1007/s00217-008-0874-2.
  • Seckin, A.K., Baladura, E. (2012). Effect of using some dietary fibers on color, texture and sensory properties of strained yogurt. GIDA, 37(2): 63-69.
  • Sert D, Evkaya, M. (2017). Semizotunun yoğurtta kullanım olanağının araştırılması. Ankara Üniversitesi Ziraat Fakültesi 13. Öğrenci Kongresi, Ankara, Türkiye.
  • Sigdel, A., Ojha, P., Karki, T.B. (2018). Phytochemicals and syneresis of osmo‐dried mulberry incorporated yoghurt. Food Sci Nutr, 6: 1045-1052, doi: 10.1002/fsn3.645.
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There are 53 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Articles
Authors

Elif Ayşe Anlı 0000-0002-0524-4851

Asuman Gürsel Kral 0000-0003-1808-9982

Damla Sert 0000-0002-8954-608X

Project Number Yok
Publication Date March 23, 2021
Published in Issue Year 2021 Volume: 46 Issue: 2

Cite

APA Anlı, E. A., Gürsel Kral, A., & Sert, D. (2021). PHYSICOCHEMICAL AND TEXTURAL PROPERTIES OF READY-TO-EAT YOGURT FORTIFIED WITH DRIED PURSLANE (PORTULACA OLERACEA L.). Gıda, 46(2), 229-242. https://doi.org/10.15237/gida.GD20112
AMA Anlı EA, Gürsel Kral A, Sert D. PHYSICOCHEMICAL AND TEXTURAL PROPERTIES OF READY-TO-EAT YOGURT FORTIFIED WITH DRIED PURSLANE (PORTULACA OLERACEA L.). The Journal of Food. March 2021;46(2):229-242. doi:10.15237/gida.GD20112
Chicago Anlı, Elif Ayşe, Asuman Gürsel Kral, and Damla Sert. “PHYSICOCHEMICAL AND TEXTURAL PROPERTIES OF READY-TO-EAT YOGURT FORTIFIED WITH DRIED PURSLANE (PORTULACA OLERACEA L.)”. Gıda 46, no. 2 (March 2021): 229-42. https://doi.org/10.15237/gida.GD20112.
EndNote Anlı EA, Gürsel Kral A, Sert D (March 1, 2021) PHYSICOCHEMICAL AND TEXTURAL PROPERTIES OF READY-TO-EAT YOGURT FORTIFIED WITH DRIED PURSLANE (PORTULACA OLERACEA L.). Gıda 46 2 229–242.
IEEE E. A. Anlı, A. Gürsel Kral, and D. Sert, “PHYSICOCHEMICAL AND TEXTURAL PROPERTIES OF READY-TO-EAT YOGURT FORTIFIED WITH DRIED PURSLANE (PORTULACA OLERACEA L.)”, The Journal of Food, vol. 46, no. 2, pp. 229–242, 2021, doi: 10.15237/gida.GD20112.
ISNAD Anlı, Elif Ayşe et al. “PHYSICOCHEMICAL AND TEXTURAL PROPERTIES OF READY-TO-EAT YOGURT FORTIFIED WITH DRIED PURSLANE (PORTULACA OLERACEA L.)”. Gıda 46/2 (March 2021), 229-242. https://doi.org/10.15237/gida.GD20112.
JAMA Anlı EA, Gürsel Kral A, Sert D. PHYSICOCHEMICAL AND TEXTURAL PROPERTIES OF READY-TO-EAT YOGURT FORTIFIED WITH DRIED PURSLANE (PORTULACA OLERACEA L.). The Journal of Food. 2021;46:229–242.
MLA Anlı, Elif Ayşe et al. “PHYSICOCHEMICAL AND TEXTURAL PROPERTIES OF READY-TO-EAT YOGURT FORTIFIED WITH DRIED PURSLANE (PORTULACA OLERACEA L.)”. Gıda, vol. 46, no. 2, 2021, pp. 229-42, doi:10.15237/gida.GD20112.
Vancouver Anlı EA, Gürsel Kral A, Sert D. PHYSICOCHEMICAL AND TEXTURAL PROPERTIES OF READY-TO-EAT YOGURT FORTIFIED WITH DRIED PURSLANE (PORTULACA OLERACEA L.). The Journal of Food. 2021;46(2):229-42.

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