The consequence of supplementing with synbiotic systems on free amino acids, free fatty acids, organic acids, and some stability indexes of fermented milk-Reference-Cited by-同舟云学术

The consequence of supplementing with synbiotic systems on free amino acids, free fatty acids, organic acids, and some stability indexes of fermented milk

Published:2023-02 Issue: Volume:137 Page:105477
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Garavand Farhad^ORCID,Daly David F.M.,Gómez-Mascaraque Laura G.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference65 articles.

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5. Physicochemical quality attributes and antioxidant properties of set-type yogurt fortified with argel (Solenostemma argel Hayne) leaf extract;Ahmed;LWT – Food Science and Technology,2021

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