Innovative and Sustainable Techniques for the Development of Functional Foods
Author:
Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-19-2366-1_26
Reference107 articles.
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3. Al-Shamsi KA, Mudgil P, Hassan HM, Maqsood S (2018) Camel milk protein hydrolysates with improved technofunctional properties and enhanced antioxidant potential in in vitro and in food model systems. J Dairy Sci 101(1):47–60. https://doi.org/10.3168/jds.2017-13194
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5. Alvarez MV, Bambace MF, Quintana G, Gomez-Zavaglia A, del Rosario Moreira M (2021) Prebiotic-alginate edible coating on fresh-cut apple as a new carrier for probiotic lactobacilli and bifidobacteria. LWT Food Sci Technol 137:110483. https://doi.org/10.1016/j.lwt.2020.110483
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