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Functional yogurt prepared using oleaster (Elaeagnus angustifolia L.) flour and Lactobacillus acidophilus: probiotic viability and techno-functional properties

Crossref DOI link: https://doi.org/10.1007/s11694-025-03577-z

Published Online: 2025-10-22

Published Print: 2026-01

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Çakmakçı, Songül https://orcid.org/0000-0003-0334-5621
Çalışkan, Halenur

Ertem Öztekin, Hatice
License Information

Text and Data Mining valid from 2025-10-22

Version of Record valid from 2025-10-22
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Article History

Received: 30 April 2025

Accepted: 10 August 2025

First Online: 22 October 2025

Declarations

:

: This article does not contain any ethical statement.

: The authors declare no conflict of interest.

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