The roles of brewers’ spent grain derivatives in coconut-based yogurt-alternatives: Microstructural characteristic and the evaluation of physico-chemical properties during the storage-Reference-Cited by-同舟云学术

The roles of brewers’ spent grain derivatives in coconut-based yogurt-alternatives: Microstructural characteristic and the evaluation of physico-chemical properties during the storage

Published:2022 Issue: Volume:5 Page:1195-1204
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Naibaho Joncer^ORCID,Butula Nika,Jonuzi Emir,Korzeniowska Małgorzata,Chodaczek Grzegorz,Yang Baoru

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference63 articles.

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3. Nutritional properties and health aspects of pulses and their use in plant‐based yogurt alternatives;Boeck;Compr. Rev. Food Sci. Food Saf.,2021

4. Techno-functional characterization and biological potential of Agave americana leaves: impact on yoghurt qualities;Bouaziz;J. Food Meas. Char.,2021

5. Effect of sea buckthorn (Hippophae rhamnoides L.) mousse on properties of probiotic yoghurt;Brodziak;Appl. Sci.,2021

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