An investigation for the development of whey-based probiotic beverages
Author:
Publisher
Digital ProScholar Media
Subject
Agronomy and Crop Science,Genetics,Applied Microbiology and Biotechnology,Biotechnology
Cited by 6 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Reduction of PDO Pecorino Siciliano cheese making duration: Microbial dynamics and quality attributes deriving from replacing whey permeate with hot water during cooking;International Journal of Food Microbiology;2024-01
2. Physicochemical properties and survival assessment of potential probiotics in a novel dairy drink during storage;Food Science & Nutrition;2023-10-26
3. Drinkable beverage based on whey and Opuntia stricta (var. dillenii) juice derived from underexploited biowaste: from process development to characterization;Biomass Conversion and Biorefinery;2023-04-18
4. Application of Enterococcus malodoratus SJC25 for the Manufacture of Whey-Based Beverage Naturally Enriched with GABA;Foods;2022-02-02
5. Effect of lactic acid bacteria and yeast fermentation on antimicrobial, antioxidative and metabolomic profile of naturally carbonated probiotic whey drink;LWT;2021-05
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