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The Effect of L. plantarum SN13T addition on pH, titratable acidity and total lactic acid bacteria in skim milk starters.
IOP Conference Series: Earth and Environmental Science,
2024
DOI:10.1088/1755-1315/1341/1/012029
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[2]
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The results of studies on the nutritional value of milk-pumpkin yogurt from combined milk
The Journal of Almaty Technological University,
2024
DOI:10.48184/2304-568X-2024-2-116-126
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[3]
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INFLUENCE OF PLANT INGREDIENTS ON THE QUALITY OF FERMENTED MILK PRODUCTS
Bulletin of Shakarim University. Technical Sciences,
2024
DOI:10.53360/2788-7995-2024-2(14)-37
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[4]
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Development and quality evaluation of a finger millet (Eleusine coracana (L.) Gaertn.) flour incorporated set yoghurt
Food Science and Technology International,
2024
DOI:10.1177/10820132241297840
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[5]
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Investigation of the effects of different processing methods on the selected nutritional properties of pumpkin and determining the appropriate process for pumpkin yogurt
Food Science & Nutrition,
2023
DOI:10.1002/fsn3.3580
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[6]
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Pumpkin and Pumpkin Byproducts: Phytochemical Constitutes, Food Application and Health Benefits
ACS Omega,
2023
DOI:10.1021/acsomega.3c02176
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[7]
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Kabağın Probiyotik Yoğurt Çeşitlerinde Prebiyotik Amaçlı Kullanımı
Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi,
2022
DOI:10.20479/bursauludagziraat.987819
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[8]
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Effect of Fermented Camel Milk Containing Pumpkin Seed Milk on the Oxidative Stress Induced by Carbon Tetrachloride in Experimental Rats
Fermentation,
2022
DOI:10.3390/fermentation8050223
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[9]
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Optimization of Conventional Extraction Parameters for Recovering Phenolic Compounds from Potato (Solanum tuberosum L.) Peels and Their Application as an Antioxidant in Yogurt Formulation
Antioxidants,
2022
DOI:10.3390/antiox11071401
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Production and characteristic quality of probiotic Labneh cheese supplemented with broccoli florets
British Food Journal,
2022
DOI:10.1108/BFJ-05-2021-0554
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[11]
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Fortification of yogurt with bioactive functional foods and ingredients and associated challenges - A review
Trends in Food Science & Technology,
2022
DOI:10.1016/j.tifs.2022.11.003
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[12]
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Fortification of yogurt with bioactive functional foods and ingredients and associated challenges - A review
Trends in Food Science & Technology,
2022
DOI:10.1016/j.tifs.2022.11.003
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[13]
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Quality, physicochemical, and textural properties of dairy products containing fruits and vegetables: A review
Food Science & Nutrition,
2021
DOI:10.1002/fsn3.2430
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Quality, physicochemical, and textural properties of dairy products containing fruits and vegetables: A review
Food Science & Nutrition,
2021
DOI:10.1002/fsn3.2430
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Studies on Proximate Composition, Mineral and Total Phenolic Content of Yogurt Bites Enriched with Different Plant Raw Material
Fermentation,
2021
DOI:10.3390/fermentation7040301
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[16]
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Incorporation of Sukkari Date in Probiotic-Enriched Fermented Camel Milk Improves the Nutritional, Physicochemical, and Organoleptical Characteristics
Fermentation,
2021
DOI:10.3390/fermentation8010005
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