Microbiological and physicochemical properties of bean, lentil, and chickpea kefirs as plant-based dairy alternatives

Güntürk Ş., Ergin Zeren F., Küçükçetin A., Çomak Göçer E. M.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.252, no.266, pp.1-13, 2026 (SCI-Expanded, Scopus)

  • Publication Type: Article / Article
  • Volume: 252 Issue: 266
  • Publication Date: 2026
  • Doi Number: 10.1007/s00217-026-05189-3
  • Journal Name: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Journal Indexes: Food Science & Technology Abstracts, Academic Search Ultimate (EBSCO), Natural Science Collection (ProQuest), Biomedical Reference Collection: Corporate Edition (EBSCO), Engineering Source (EBSCO), Scopus, Materials Science & Engineering Collection (ProQuest), Technology Collection (ProQuest), Science Citation Index Expanded (SCI-EXPANDED), ABI/INFORM, BIOSIS, Chemical Abstracts Core, Compendex, Hospitality & Tourism Complete, Hospitality & Tourism Index
  • Page Numbers: pp.1-13
  • Akdeniz University Affiliated: Yes