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İhsan Bakırcı

Ataturk University

25240 Erzurum

Erzurum, 25240

Turkey

  • Ataturk University

SCHOLARLY PAPERS

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Scholarly Papers (1)

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Comparison of Camel, Buffalo, Cow, Goat, and Sheep Yoghurts in Terms of Various Physicochemical, Biochemical, Textural, and Rheological Properties

Number of pages: 23 Posted: 28 Apr 2023
Murat Emre Terzioğlu, İhsan Bakırcı, Emel Oz, Charles S. Brennan, Thom Huppertz, Ryszard Amarowicz, Mohammad Rizwan Khan, Tahra ElObeid, Rana Muhammad Aadil and Fatih Öz
Ataturk University, Ataturk University, Ataturk University, Royal Melbourne Institute of Technology (RMIT University), Wageningen University and Research (WUR), Polish Academy of Sciences (PAS), King Saud University, Qatar University, National Institute of Food Science and Technology and Ataturk University
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Abstract:

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camel yogurt, fatty acid composition, amino acid profile, organic acid profile, texture profile, rheological properties