The Effect of Grape Pomace Fiber Addition on Quality Parameters of Yogurt
Reducing food and industrial waste is essential to match the novel objectives of sustainable living. In this context, grape pomace, a fiber-rich by-product of wine production, was used as a fiber supplement in yogurt after enriching its fiber content through preprocessing. Within the aim of this stu...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Sakarya University
2024-08-01
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| Series: | Sakarya Üniversitesi Fen Bilimleri Enstitüsü Dergisi |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/tr/download/article-file/3744760 |
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