has been cited by the following article(s):
[1]
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Rice straw as a valuable source of cellulose and polyphenols: Applications in the food industry
Trends in Food Science & Technology,
2023
DOI:10.1016/j.tifs.2022.11.020
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[2]
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Functional improvement of synbiotic yogurt enriched with Lacticaseibacillus rhamnosus and aloe vera gel using the response surface method
Food Production, Processing and Nutrition,
2023
DOI:10.1186/s43014-023-00153-0
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[3]
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Nutritional and Sensory Evaluation of Yoghurt Incorporated with Unripe False Horn Plantain (Musa paradisiaca var. “apentu”)
International Journal of Food Science,
2023
DOI:10.1155/2023/2221302
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[4]
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Oat, Buckwheat and Whole Brown Rice Flours as a Potential Prebiotic for Lactobacillus acidophilus (LA5), Lactobacillus casei and Bifidobacterium animalis subsp. lactis (BB-12)
Harran Üniversitesi Mühendislik Dergisi,
2022
DOI:10.46578/humder.970531
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[5]
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Lactobacillus acidophilus (LA5), Lactobacillus casei ve Bifidobacterium animalis subsp. lactis (BB-12) için Potansiyel Prebiyotik Olarak Yulaf, Karabuğday ve Tam Esmer Pirinç Unları
Harran Üniversitesi Mühendislik Dergisi,
2022
DOI:10.46578/humder.970531
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[6]
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Influence of Tomato Pomace Inclusion on the Chemical, Physical and Microbiological Properties of Stirred Yoghurt
International Journal of Dairy Science,
2020
DOI:10.3923/ijds.2020.152.160
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