The addition of royal jelly to dairy probiotic dessert produced with predictive microbiology: Influence on physicochemical, rheological, microbial and sensorial properties-Reference-Cited by-同舟云学术

The addition of royal jelly to dairy probiotic dessert produced with predictive microbiology: Influence on physicochemical, rheological, microbial and sensorial properties

Published:2021-07 Issue: Volume:146 Page:111444
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Cinar Aycan^ORCID,Altuntas Seda^ORCID,Altuntas Volkan

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

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5. The production of bio-yoghurt with probiotic bacteria, royal jelly and bee pollen grains;Atallah;Journal of Nutrition & Food Sciences,2016

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