Lv1
60 积分 2024-12-15 加入
Evaluating the property changes of probiotic yogurt fortified with Sidr (Ziziphus spina-christi L.) fruits as functional dairy
1个月前
已完结
Quality and microstructure of freeze-dried yoghurt fortified with additives as protective agents
2个月前
已完结
Quality and microstructure of freeze-dried yoghurt fortified with additives as protective agents
2个月前
已完结
Effects of the β-glucan, curdlan, on the fermentation performance, microstructure, rheological and textural properties of set yogurt
2个月前
已完结
Effects of the β-glucan, curdlan, on the fermentation performance, microstructure, rheological and textural properties of set yogurt
2个月前
已完结
Carob Pod Nanoparticles: enhancing physicochemical, antioxidant, and antibacterial properties of innovative functional frozen yogurt
3个月前
已完结
Microencapsulation of bioactive compounds from peanut residues: stability study and application in yogurt
3个月前
已完结
Health potential of fermented goat dairy products: composition comparison with fermented cow milk, probiotics selection, health benefits and mechanisms
4个月前
已完结
Goat Milk: A Versatile Dairy Alternative with Unique Health Benefits and Functional Properties
4个月前
已完结
皖公网安备34019202002308
