Trends in non‐dairy‐based probiotic food products: Advances and challenges-Reference-Cited by-同舟云学术

Trends in non‐dairy‐based probiotic food products: Advances and challenges

Published:2022-04 Issue:9 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Kumar Sachin¹^ORCID,Rattu Gurdeep²^ORCID,Mitharwal Swati³^ORCID,Chandra Abhishek¹^ORCID,Kumar Sourabh¹^ORCID,Kaushik Aman²^ORCID,Mishra Vijendra²^ORCID,Nema Prabhat K.¹^ORCID

Affiliation:

1. Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Sonipat India

2. Department of Basic and Applied Science National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Sonipat India

3. Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Sonipat India

Funder

Ministry of Food Processing Industries

Instituto de Tecnologia de Alimentos

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16578

Reference174 articles.

1. Development of a new oat-based probiotic drink

2. Functional meat products

3. Co-Culture Probiotic Fermentation of Protein-Enriched Cereal Medium (Boza)

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