Antimicrobial and antidiabetic potential of synbiotic fermented milk: A functional dairy product-Reference-Cited by-同舟云学术

Antimicrobial and antidiabetic potential of synbiotic fermented milk: A functional dairy product

Author:

Shafi Afshan¹²,Naeem Raja Haider²,Farooq Umar¹²^ORCID,Akram Kashif³,Hayat Zafar⁴,Naz Ambreen¹,Nadeem Hafiz Rehan³

Affiliation:

1. Department of Food Science & Technology; Muhammad Nawaz Shareef University of Agriculture; Multan Pakistan

2. Institute of Food Science and Nutrition; University of Sargodha; Sargodha Pakistan

3. Institute of Food Science and Nutrition; Bahauddin Zakariya University; Multan Pakistan

4. Department of Animal Sciences; CVAS-Jhang; University of Veterinary and Animal Sciences; Lahore Pakistan

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

Reference28 articles.

1. Plasma levels of uric acid, urea and creatinine in diabetics;Amartey;Journal of Clinical and Diagnostic Research,2015

4. Effect of galaeto-oligosaccharide and isomalto-oligosaccharide on growth of selected probiotics;Chen;Advances in Material Research,2011

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