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

KILINÇ G. E., KESER A., ÖZER H. B.

JOURNAL OF CULINARY SCIENCE AND TECHNOLOGY, vol.24, no.1, pp.16-32, 2026 (ESCI, Scopus)

  • Publication Type: Article / Article
  • Volume: 24 Issue: 1
  • Publication Date: 2026
  • Doi Number: 10.1080/15428052.2025.2477570
  • Journal Name: JOURNAL OF CULINARY SCIENCE AND TECHNOLOGY
  • Journal Indexes: Emerging Sources Citation Index (ESCI), Scopus, Academic Search Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index
  • Page Numbers: pp.16-32
  • Keywords: Antioxidant activity, functional food, plant milks, probiotic, sensory properties
  • Ondokuz Mayıs University Affiliated: Yes