Synbiotic yoghurt with walnut and cereal brittle added as a next‐generation bioactive compound: Development and characteristics-Reference-Cited by-同舟云学术

Synbiotic yoghurt with walnut and cereal brittle added as a next‐generation bioactive compound: Development and characteristics

Published:2019-07-25 Issue:8 Volume:7 Page:2731-2739
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Gorlov Ivan Fiodorovich¹²^ORCID,Shishova Valeria Viktorovna²^ORCID,Slozhenkina Marina Ivanovna¹²^ORCID,Serova Olga Petrovna²^ORCID,Mosolova Natalia Ivanovna¹²^ORCID,Zlobina Elena Yurievna¹³^ORCID,Barmina Tatiana Nikolaevna¹

Affiliation:

1. Volga region research institute of manufacture and processing of meat‐and‐milk production Volgograd Russia

2. Volgograd State Technical University Volgograd Russia

3. Volgograd State University Volgograd Russia

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1135

Reference33 articles.

1. The extraction of bioactive compounds from food residues using microwaves

2. Probiotics, Prebiotics, and Synbiotics

3. Microbiology of Yogurt and Bio-Yogurts Containing Probiotics and Prebiotics

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