Fortification of milk-based yogurt with protein hydrolysates from brewers' spent grain: Evaluation on microstructural properties, lactic acid bacteria profile, lactic acid forming capability and its physical behavior-Reference-Cited by-同舟云学术

Fortification of milk-based yogurt with protein hydrolysates from brewers' spent grain: Evaluation on microstructural properties, lactic acid bacteria profile, lactic acid forming capability and its physical behavior

Published:2022 Issue: Volume:5 Page:1955-1964
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Naibaho Joncer^ORCID,Jonuzi Emir,Butula Nika,Korzeniowska Małgorzata,Föste Maike,Sinamo Karina Nola^ORCID,Chodaczek Grzegorz,Yang Baoru

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference51 articles.

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3. Development of camel and cow's milk, low‐fat frozen yoghurt incorporated with Qodume Shahri (Lepidium perfoliatum) and cress seeds (Lepidium sativum) gum: flow behavior, textural, and sensory attributes' assessment;Azari‐Anpar;Food Sci. Nutr.,2021

4. Effect of short-term consumption of amul probiotic yogurt containing Lactobacillus acidophilus La5 and Bifidobacterium lactis Bb12 on salivary streptococcus mutans count in high caries risk individuals;Bafna;Int. J. App. Basic Med. Res.,2018

5. The effect of probiotic yogurt on glycemic control in type 2 diabetes or obesity: a meta-analysis of nine randomized controlled trials;Barengolts;Nutrients,2019

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