Author:
Shori Amal Bakr,Aljohani Ghadi Slman,Al-zahrani Ashwag Jaman,Al-sulbi Ohoud Shami,Baba Ahmad Salihin
Funder
King Abdulaziz University
Reference51 articles.
1. Effects of the replacement of cow milk with vegetable milk on probiotics and nutritional profile of fermented ice cream;Aboulfazli;LWT,2016
2. Assessment of the microbiological qualities of locally and industrially produced yoghurt in Lagos;Afolabi;Dutse Journal of Pure and Applied Sciences,2017
3. Physio-chemicals Characteristics of Yoghurt from camel's Milk and cow's Milk in different ratios;Ahmed,2015
4. Antioxidant properties of dairy products fortified with natural additives: A review;Alenisan;Journal of the Association of Arab Universities for Basic and Applied Sciences,2017
5. Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil;Amirdivani;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2011
Cited by
67 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