Effect of oleaster (Elaeagnus angustifolia L.) flour addition combined with high‐pressure homogenization on the acidification kinetics, physicochemical, functional, and rheological properties of kefir

In this study, the effects of peeled oleaster flour (OF) addition (0.5% and 1%) with high-pressure homogenization (HPH) at 100 MPa on acidification kinetics, physicochemical, functional, and rheological properties of kefir made from bovine whole milk were investigated. The fermentation kinetic parameters such as