Physico-Chemical, Microbial and Organoleptic Properties of Yoghurt Fortified with Tomato Juice-Reference-Cited by-同舟云学术

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Physico-Chemical, Microbial and Organoleptic Properties of Yoghurt Fortified with Tomato Juice

Published:2019-12-13 Issue:11 Volume:7 Page:810-814
ISSN:2333-1119
Container-title:Journal of Food and Nutrition Research
language:
Short-container-title:JFNR

Author:

Theresa Ademosun Olabisi,Oluseyi Ajanaku Kolawole,Humphrey Adebayo Abiodun,Omolara Oloyede Mary,Uche Okere Daniel,Abimbola Akinsiku Anuoluwa,Oluwakayode Ajayi Samuel,Oluwatoyin Ajanaku Christianah,Modupe Dokunmu Titilope,Olayinka Owolabi Ayotunde

Publisher

Science and Education Publishing Co., Ltd.

Subject

General Engineering

Cited by 7 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. Effect of Herbal Additives on the Microbiological Profile of Dairy Yoghurts;Dairy industry;2024-02-19

2. Cytotoxic and phytochemical screening of Solanum lycopersicum–Daucus carota hydro-ethanolic extract and in silico evaluation of its lycopene content as anticancer agent;Open Chemistry;2024-01-01

3. Development of a novel functional yogurt rich in lycopene by Bacillus subtilis;Food Chemistry;2023-05

4. Lycopene as Nutraceuticals;Handbook of Nutraceuticals and Natural Products;2022-05-13

5. Comparative Physicochemical, Microbiological, Antioxidant, and Sensory properties of pre‐ and post‐fermented yoghurt enriched with olive leaf and its extract;Food Science & Nutrition;2022-01-10

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