has been cited by the following article(s):
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[1]
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Improving Stability of Bioactive Components and Folate and Survival of Bifidobacterium Bifidum and Bifidobacterium Lactis in Probiotic Ice Creams Containing …
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Nutrition and Food Sciences Research,
2022 |
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[2]
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Viability of Probiotic Bacteria in Yogurt Supplemented with Enzyme-Bioconverted Ginseng, Ascorbic Acid, and Yeast Extract
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2019 |
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[3]
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Estudio de las características fisico-químicas y sensoriales de yogurt enriquecido con quinua (" Chenopodium quinoa" Willd)
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2019 |
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[4]
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Production and characterization of synbiotic Doogh, a yogurt-based Iranian drink by gum arabic, ginger extract and B. bifidum
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2019 |
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[5]
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효소처리인삼, 아스코르브산, 효모추출물이 첨가된 요구르트에서 프로바이오틱 세균의 활성
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2019 |
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[6]
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Production of Probiotic Doogh Enriched with Red Ginseng Extract
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2018 |
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[7]
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The use of probiotics in the food industry
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2017 |
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[8]
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A Review on the Impact of Herbal Extracts and Essential Oils on Viability of Probiotics in Fermented Milks
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Current Nutrition & Food Science,
2017 |
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[9]
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Bioconversion, health benefits, and application of ginseng and red ginseng in dairy products
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Food Science and Biotechnology,
2017 |
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[10]
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Production and keeping quality of yogurt from buffalo and cow milk-a traditional milk product of high health value
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Indian Journal of Traditional Knowledge,
2015 |
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[11]
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DEVELOPMENT AND QUALITY ASSESSMENT OF FLAVORED PROBIOTIC ACIDOPHILUS MILK
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JAPS, Journal of …,
2013 |
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[12]
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Development and quality assessment of flavored probiotic Acidophilus milk.
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2013 |
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[1]
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Improving Stability of Bioactive Components and Folate and Survival of Bifidobacterium Bifidum and Bifidobacterium Lactis in Probiotic Ice Creams Containing Japanese Loquat Pulps
Nutrition and Food Sciences Research,
2022
DOI:10.52547/nfsr.9.1.49
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[2]
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효소처리인삼, 아스코르브산, 효모추출물이 첨가된 요구르트에서 프로바이오틱 세균의 활성
Journal of Milk Science and Biotechnology,
2019
DOI:10.22424/jmsb.2019.37.1.57
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[3]
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Bioconversion, health benefits, and application of ginseng and red ginseng in dairy products
Food Science and Biotechnology,
2017
DOI:10.1007/s10068-017-0159-2
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