✨
AI Summary & Key Takeaways
AI Insight⚡ TL;DR(Too Long; Didn't Read)
It was then examined that the changes in some physical and chemical characteristics of soy based yoghurts stored at 5 °C for 21 days.
📌 3 Key Takeaways
🎯
Objective & Hypothesis:Yoghurt like fermented product was prepared from soy and cow + soy milk blends using yoghurt culture.
📊
Key Findings & Data:Yoghurt like fermented product was prepared from soy and cow + soy milk blends using yoghurt culture.
💡
Conclusion & Impact:It was then examined that the changes in some physical and chemical characteristics of soy based yoghurts stored at 5 °C for 21 days.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters
Abstract
Yoghurt like fermented product was prepared from soy and cow + soy milk blends using yoghurt culture. It was then examined that the changes in some physical and chemical characteristics of soy based yoghurts stored at 5 °C for 21 days.
Özet
Çalışmada, soya ile inek+soya sütü karışımlarından hazırlanan yoğurt benzeri ürünlerde ve +5 °C de 21 gün süre ile depolama sırasında meydana gelen bazı fiziksel ve kimyasal değişimler incelenmiştir.
🔖
Cite This Article
KINIK, Ö., AKBULUT, N. (2001). A Study on the Physical and Chemical Properties of Yoghurts Prepared from Soy milk (Turkish with English Abstract). Gıda, Cilt: 26 - Sayı: 2. https://ajindex.com/articles/40188