Color, microbiological and sensory properties of low–fat probiotic yogurt supplemented with Spirulina platensis and Ferulago angulata hydroalcoholic extracts during cold storage-Reference-Cited by-同舟云学术

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Color, microbiological and sensory properties of low–fat probiotic yogurt supplemented with Spirulina platensis and Ferulago angulata hydroalcoholic extracts during cold storage

Published:2019-04-30 Issue:19 Volume:X Page:20-34
ISSN:2068-4673
Container-title:Banat's Journal of Biotechnology
language:
Short-container-title:bjbabe

Author:

AGHAJANI Abdoreza,MORTAZAV Seyed Ali,TABTABAI YAZDI Farideh,SHAFAFI ZENOSIAN Masoud,SAEIDI ASL Mohammad Reza

Publisher

The Exact Science Department, Banat's Journal of Biotechnology

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Spirulina platensis: A comprehensive review of its nutritional value, antioxidant activity and functional food potential;Journal of Cellular Biotechnology;2024-04-12

2. Application of Arthrospira platensis for Medicinal Purposes and the Food Industry: A Review of the Literature;Life;2023-03-21

3. Shaping the Physicochemical, Functional, Microbiological and Sensory Properties of Yoghurts Using Plant Additives;Foods;2023-03-17

4. Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review;Molecules;2022-08-30

5. Encapsulation of Different Types of Probiotic Bacteria within Conventional/Multilayer Emulsion and Its Effect on the Properties of Probiotic Yogurt;Journal of Food Quality;2022-03-31

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