Lv11
50 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小时前
求助中
Quality and microstructure of freeze-dried yoghurt fortified with additives as protective agents
12天前
已完结
Quality and microstructure of freeze-dried yoghurt fortified with additives as protective agents
12天前
已完结
Effects of the β-glucan, curdlan, on the fermentation performance, microstructure, rheological and textural properties of set yogurt
28天前
已完结
Effects of the β-glucan, curdlan, on the fermentation performance, microstructure, rheological and textural properties of set yogurt
1个月前
已完结
Carob Pod Nanoparticles: enhancing physicochemical, antioxidant, and antibacterial properties of innovative functional frozen yogurt
1个月前
已完结
Microencapsulation of bioactive compounds from peanut residues: stability study and application in yogurt
1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
2个月前
已完结
Goat Milk: A Versatile Dairy Alternative with Unique Health Benefits and Functional Properties
2个月前
已完结
Rheological and textural characteristics of fermented sour creams with different combination ratios of kappa- and iota-carrageenan gums
2个月前
已完结
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