Characteristic of Fermented Whey Beverage with Addition of Tomato Juice (Lycopersicum esculentum)
Author:
Publisher
IOP Publishing
Subject
General Medicine
Link
http://stacks.iop.org/1757-899X/193/i=1/a=012009/pdf
Reference16 articles.
1. Whey Processing, Functionality and Health Benefits
2. Production of L(+) lactic acid using Lactobacillus casei from whey
3. Improvement of production performance of functional fermented whey-based beverage
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1. The effect of organic fruit juices on physicochemical, microbiological and antioxidative aspects of organic goat's and cow's fermented whey beverages produced on laboratory and industrial scale;Journal of Dairy Science;2024-09
2. Assessment of Different Levels of Blackcurrant Juice and Furcellaran on the Quality of Fermented Whey-Based Beverages Using Rheological and Mechanical Vibration Damping Techniques;Foods;2024-06-13
3. Whey proteins processing and emergent derivatives: An insight perspective from constituents, bioactivities, functionalities to therapeutic applications;Journal of Functional Foods;2021-12
4. Development of Lactic Acid-Fermented Tomato Products;Microorganisms;2020-08-05
5. Characteristic of Fermented Drink from Whey Cheese with Addition of Mango (Mangiferaxodorata) Juice;IOP Conference Series: Earth and Environmental Science;2017-12
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