Effect of fortification with almond milk on quality characteristics of probiotic yoghurt-Reference-Cited by-同舟云学术

Effect of fortification with almond milk on quality characteristics of probiotic yoghurt

Published:2020-11-08 Issue:12 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Topcuoglu Esra¹^ORCID,Yilmaz‐Ersan Lutfiye²

Affiliation:

1. Institute of Natural Sciences, Department of Food Engineering Bursa Uludag University Bursa Turkey

2. Faculty of Agriculture, Department of Food Engineering Bursa Uludag University Bursa Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14943

Reference43 articles.

1. Effect of Vegetable Milk on Survival of Probiotics in Fermented Ice Cream under Gastrointestinal Conditions

2. Inductively coupled plasma optical‐emission spectroscopy determination of major and minor elements in vinegar;Akpinar‐Bayizit A.;Notulae Botanicae Horti Agrobotanici Cluj‐Napoc,2010

3. Selective enumeration of dairy based strains of probiotic and lactic acid bacteria;Ashraf R.;International Food Research Journal,2015

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