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Gül Eda Kılınç on Muck Rack

Gül Eda Kılınç

As seen in: Taylor & Francis Online
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Articles

Determination of Nutritional Value, Antioxidant Activities, Microbiological and Sensory Properties of Almond, Soy and Oat Based Fermented Beverages

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By Alev Keser, Gül Eda Kılınç, Hamdi Barbaros Özer
| Taylor & Francis Online
ABSTRACT The aim was to determine survival rates of probiotic bacterial cultures as a result of different storage periods of almond, soy and oat milk-based fermented beverages (FB) to determine their nutritional values and total antioxidant activities and to evaluate their sensory properties. Almond, soy and oat milk and one type of semi-skimmed cow’s milk were used as control group. Streptococcus thermophilus, Lactobacillus delbrueckii subsp.
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