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
Critical Reviews in Food Science and Nutrition,
2022
DOI:10.1080/10408398.2022.2078272
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[2]
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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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[3]
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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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[4]
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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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[5]
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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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[6]
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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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