The ability of probiotic lactic acid bacteria to ferment Egyptian broken rice milk and produce rice-based yoghurt

Author:

Fawzi Nouran Y.,Abdelghani Dina Y.,Abdel-azim Mohammed A.,Shokier Catherine G.,Youssef Marina W.,Gad El-Rab Monica K.,Gad Abdallah I.,Abou-Taleb Khadiga A.

Publisher

Elsevier BV

Subject

Horticulture,Plant Science,Soil Science,Agronomy and Crop Science,Animal Science and Zoology,Food Science

Reference69 articles.

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3. Utilization of fermented rice milk as a novel coagulant for development of paneer (soft cheese);Amini;Foods.,2019

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5. Plant-based milk substitutes: bioactive compounds, conventional and novel processes, bioavailability studies, and health effects;Aydar;J. Funct. Foods,2020

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