Enhancing synbiotic dairy beverages with chemically cross-linked inulin for improved texture and stability

Authors

Gökçe Eminoğlu (ORCID: https://orcid.org/0000-0001-6759-5342)
Ceren Akal (ORCID: https://orcid.org/0000-0002-0441-541X)
Hatice Oto

Institutions

Ankara University (TR)

Publication Details

Journal: Journal of Food Science and Technology
Published: 2025-03-07
DOI: https://doi.org/10.1007/s13197-025-06243-w
Primary Topic: Microbial Metabolites in Food Biotechnology
Type: article
Field-Weighted Citation Impact: 0.00

Funders

Ankara Universitesi

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article

Enhancing synbiotic dairy beverages with chemically cross-linked inulin for improved texture and stability

Gökçe Eminoğlu, Ceren Akal, Hatice Oto

Mar 7, 2025

Journal of Food Science and Technology

Microbial Metabolites in Food Biotechnology

article

Enhancing synbiotic dairy beverages with chemically cross-linked inulin for improved texture and stability

Gökçe Eminoğlu, Ceren Akal, Hatice Oto

March 7, 2025article en

Abstract

No abstract available for this paper.

Journal of Food Science and TechnologyVol. 63(4)

Ankara University (TR)

Ankara Universitesi

Openalex Percentile: Top 95%

Microbial Metabolites in Food Biotechnology

DOI Open Access PDF OpenAlex

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Enhancing synbiotic dairy beverages with chemically cross-linked inulin for improved texture and stability — Gökçe Eminoğlu, Ceren Akal, et al. · Journal of Food Science and Technology (2025) | TGRS Research Map | TGRS