title: Some Characteristics of Breakfast Spreadable Cornelian Cherry (Cornus mas L.) Nectar Produced Using Potentially Probiotic Starter Culture
abstract: In this study, it was aimed to make a breakfast spreadable Cornelian cherry nectar similar to marmalade. Lactiplantibacillus plantarum DA100 strain, which has potential probiotic properties, was added to this nectar. It was investigated whether this strain has an effect on various sensory properties of nectar. In the study, sensory and various chemical properties of nectar produced without probiotic microorganism were determined. Since the breakfast spreadable Cornelian cherry nectar produced in
journal: Turkish Journal of Agriculture - Food Science and Technology