has been cited by the following article(s):
[1]
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ANTIOXIDANT ACTIVITY OF DIFFERENT MICROPARTICULATE SIZES OF EDIBLE BIRD NEST INCORPORATED INTO YOGURT
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NULL |
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[2]
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Farklı Konsantrasyonlarda Spirulina platensis Eklenmiş Yoğurtların Kimyasal ve Mikrobiyolojik Özellikleri
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2020 |
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[3]
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Antioxidant properties of Milk and dairy products: a comprehensive review of the current knowledge
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2019 |
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[4]
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The antioxidant components of milk and their role in processing, ripening, and storage: Functional food.
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2019 |
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[5]
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The antioxidant components of milk and their role in processing, ripening, and storage: Functional food, Veterinary World, 12 (1): 12-33
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2019 |
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[6]
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The antioxidant components of milk and their role in processing, ripening, and storage: Functional food
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2019 |
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[7]
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ANTIOXIDANT POTENTIAL OF NATURAL FRUIT FLAVORED YOGURT-A REVIEW.
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Journal of Agricultural Research (03681157),
2017 |
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[8]
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ANTIOXIDANT POTENTIAL OF NATURAL FRUIT FLAVORED YOGURT-A REVIEW
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2017 |
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[9]
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Seaweed Extracts as Potential Functional Ingredients in Yogurt
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Innovative Food Science & Emerging Technologies,
2016 |
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[1]
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Farklı Konsantrasyonlarda Spirulina platensis Eklenmiş Yoğurtların Kimyasal ve Mikrobiyolojik Özellikleri
Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi,
2020
DOI:10.19113/sdufenbed.534480
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[2]
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Seaweed extracts as potential functional ingredients in yogurt
Innovative Food Science & Emerging Technologies,
2016
DOI:10.1016/j.ifset.2016.07.031
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