1. Processing of functional yoghurt-like product from soymilk supplemented by probiotics;Almghawesh;International Journal of Food Science,2022
2. Sensory profile, soluble sugars, organic acids, and mineral content in milk- and soy-juice based beverages;Andrés;Food Chemistry,2015
3. Daily consumption of a specially formulated essential amino acid-based dietary supplement improves physical performance in older adults with low physical functioning;Azhar;Journals of Gerontology Series a-Biological Sciences and Medical Sciences,2021
4. An update on the nutritional, functional, sensory characteristics of soy products, and applications of new processing strategies;Cai;Trends in Food Science & Technology,2021
5. Role of lactic acid bacteria on the yogurt flavor: A review;Chen;International Journal of Food Properties,2017