According to the findings, while an increasing trend was observed in antioxidant activity, total phenolic compound content, and microbiological properties with the increase in the skin ratio, it was determined that acceptability decreased with the increase in the skin ratio in sensory evaluation.
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Use of Almond Milk, Almond Skin and Plant Based Probiotics on Newly Developed Kefir: Physical, Chemical, Microbiological, and Functional Properties.
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