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Impact of oat protein fortification on physicochemical stability and microbial viability in dairy-based kefir
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| Published in: | International Journal of Agriculture, Environment and Food Sciences |
|---|---|
| Format: | Online Article RSS Article |
| Published: |
2026
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| Subjects: | |
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| _version_ | 1869572690567757824 |
|---|---|
| collection | WordPress RSS FRELIP Feed Integration |
| container_title | International Journal of Agriculture, Environment and Food Sciences |
| description | |
| discipline_display | Food and Food Industries |
| discipline_facet | Food and Food Industries |
| format | Online Article RSS Article |
| genre | Journal Article |
| id | rss_article:98508 |
| institution | FRELIP |
| journal_source_facet | International Journal of Agriculture, Environment and Food Sciences |
| last_indexed | 2026-07-02T03:37:37.274Z |
| publishDate | 2026 |
| publishDateSort | 2026 |
| record_format | rss_article |
| spellingShingle | Impact of oat protein fortification on physicochemical stability and microbial viability in dairy-based kefir Food and Food Industries General Food and Food Industries |
| sub_discipline_display | General |
| sub_discipline_facet | General |
| subject_display | Food and Food Industries General Food and Food Industries |
| subject_facet | Food and Food Industries General Food and Food Industries |
| title | Impact of oat protein fortification on physicochemical stability and microbial viability in dairy-based kefir |
| title_alt | Impacto de la fortificación con proteína de avena en la estabilidad fisicoquímica y viabilidad microbiana en kéfir a base de lácteos Impact de la fortification en protéines d'avoine sur la stabilité physicochimique et la viabilité microbienne du kéfir à base de produits laitiers Impacto da fortificação com proteína de aveia na estabilidade físico-química e viabilidade microbiana em kefir de base láctea |
| title_auth | Impact of oat protein fortification on physicochemical stability and microbial viability in dairy-based kefir |
| title_es_txt | Impacto de la fortificación con proteína de avena en la estabilidad fisicoquímica y viabilidad microbiana en kéfir a base de lácteos |
| title_fr_txt | Impact de la fortification en protéines d'avoine sur la stabilité physicochimique et la viabilité microbienne du kéfir à base de produits laitiers |
| title_full | Impact of oat protein fortification on physicochemical stability and microbial viability in dairy-based kefir |
| title_fullStr | Impact of oat protein fortification on physicochemical stability and microbial viability in dairy-based kefir |
| title_full_unstemmed | Impact of oat protein fortification on physicochemical stability and microbial viability in dairy-based kefir |
| title_pt_txt | Impacto da fortificação com proteína de aveia na estabilidade físico-química e viabilidade microbiana em kefir de base láctea |
| title_short | Impact of oat protein fortification on physicochemical stability and microbial viability in dairy-based kefir |
| title_sort | impact of oat protein fortification on physicochemical stability and microbial viability in dairy-based kefir |
| topic | Food and Food Industries General Food and Food Industries |
| url | https://dergipark.org.tr/en/pub/jaefs/article/1944932%20%20%20%20%20%20%20%20%20%20%20%20%20%20%20%20%20%20%20%20 |