has been cited by the following article(s):
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[1]
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Current trends in the development of soy-based foods containing probiotics and paving the path for soy-synbiotics
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Critical Reviews in …,
2022 |
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[2]
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A study on the use of carrot and probiotic bacteria in making functional cream cheese
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Deeb… - Egyptian Journal of …,
2022 |
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[3]
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A Study on The Use of Carrot Powder and Probiotic Bacteria in Making Functional Cream Cheese
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Deeb,
2022 |
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[4]
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Co-culture submerged fermentation by lactobacillus and yeast more effectively improved the profiles and bioaccessibility of phenolics in extruded brown rice than …
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2020 |
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[5]
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Development of healthy sour-milk beverages with the use of natural plant nanoadditives.
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2019 |
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[6]
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TYGS is an automated high-throughput platform for state-of-the-art genome-based taxonomy
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Kolthoff, M Göker - Nature communications,
2019 |
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[7]
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DEVELOPMENT OF SOUR-MILK HEALTHY BEVERAGES WITH THE USE OF NATURAL HERBAL NANOADDITIVES
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2019 |
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[8]
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Effect of Fruit Lemon Juice Addition to The Content of Protein, Fat, Lactose and Probiotic on Soy Yogurt
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2017 |
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[9]
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Applications of prebiotics in food industry: A review
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2017 |
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[10]
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PREBIOTICS, PROBIOTICS & SYNBIOTIC FOODS
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Functional Foods: Sources & Health Benefits,
2017 |
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[11]
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Development of a Novel Carrot-based Synbiotic Beverage using Lactobacillus casei 431®
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2016 |
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[12]
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Co-culture fermentation of peanut-soy milk for the development of a novel functional beverage
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International journal of food …,
2014 |
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[1]
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Taste analysis of coffee milk beverage formulations with honey from Tenjolaya village in Bandung Regency using 23 factorial design
SCIENCE AND TECHNOLOGY RESEARCH SYMPOSIUM 2022,
2024
DOI:10.1063/5.0225198
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[2]
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Current trends in the development of soy-based foods containing probiotics and paving the path for soy-synbiotics
Critical Reviews in Food Science and Nutrition,
2022
DOI:10.1080/10408398.2022.2078272
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[3]
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Co-culture submerged fermentation by lactobacillus and yeast more effectively improved the profiles and bioaccessibility of phenolics in extruded brown rice than single-culture fermentation
Food Chemistry,
2020
DOI:10.1016/j.foodchem.2020.126985
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[4]
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DEVELOPMENT OF SOUR-MILK HEALTHY BEVERAGES WITH THE USE OF NATURAL HERBAL NANOADDITIVES
Food Science and Technology,
2019
DOI:10.15673/fst.v13i4.1566
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[5]
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Assessment of the use of the hydrolyzed liquid fraction of the kiwicha grain in the fermentation process of probiotic drinks from tarwi juice: microbiological, chemical and sensorial analysis
Food Science and Technology,
2018
DOI:10.1590/fst.33617
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[6]
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Effect of Fruit Lemon Juice Addition to The Content of Protein, Fat, Lactose and Probiotic on Soy Yogurt
Journal of Physics: Conference Series,
2017
DOI:10.1088/1742-6596/812/1/012024
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[7]
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Co-culture fermentation of peanut-soy milk for the development of a novel functional beverage
International Journal of Food Microbiology,
2014
DOI:10.1016/j.ijfoodmicro.2014.06.011
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