Assessment of bifidogenic potential of cowpea (Vigna unguiculata (L.) Walp.) extract in in vitro and milk fermentation models

Author:

Narli Merve BegumORCID,Ozcan TulayORCID

Funder

Pakistan Academy of Sciences

Publisher

Elsevier BV

Subject

Food Science

Reference65 articles.

1. Physico-chemical, microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase;Abou-Soliman;Journal of Food Science & Technology,2017

2. Bioactive phenolic compounds and functional properties of dehydrated bean flours;Aguilera;Food Research International,2011

3. Therapeutic aspects of probiotics and prebiotics;Ahmad,2018

4. Functional properties of fermented milk produced with plant proteins;Akin;LWT-Food Science and Technology,2017

5. Determination of carboxylic acids in apple juice by RP HPLC;Aktas;Iranian Journal of Chemistry and Chemical Engineering,2005

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