Development and characterization of a novel flavored functional fermented whey-based sports beverage fortified with Spirulina platensis-Reference-Cited by-同舟云学术

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Development and characterization of a novel flavored functional fermented whey-based sports beverage fortified with Spirulina platensis

Published:2024-02 Issue: Volume:258 Page:128999
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Elkot Wael F.,Elmahdy Ahmed,El-Sawah Talaat H.,Alghamdia Othman A.,Alhag Sadeq K.,Al-Shahari Eman A.,AL-Farga Ammar,Ismail Hesham A.

Funder

Deanship of Scientific Research, King Khalid University

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference39 articles.

1. Skyr yogurt with mango pulp, fructooligosaccharide and natural sweeteners: physical aspects and drivers of liking;Pereira;LWT- Food Sci. Tech.,2021

2. Development of a ricotta cheese whey-based sports beverage;Valadao;Advances in Dairy Res.,2016

3. WHEY: waste to health and wealth;Khan;Int. J. Curr. Microbiol. Appl. Sci.,2015

4. Whey based beverage: its functionality, formulations, health benefits and applications;Chavan;J. Food Process. Technol.,2015

5. Functional fermented whey-based beverage using lactic acid bacteria;Pescuma;Int. J. Food Microbiol.,2010

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