Quality ımprovement of yogurt formulations using postbiotic powders obtained by Lacticaseibacillus casei ATCC 393

Journal of Food Measurement & Characterization 2026

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Authors: Yasemin Baydaş Atasoy, Mustafa Şengül

DOI: 10.1007/s11694-026-04035-0

Cited by: 1

References: 63

Fields of Study & Subjects

Probiotics and Fermented Foods Protein Hydrolysis and Bioactive Peptides Microencapsulation and Drying Processes

References 63