Technological characterization and molecular identification of defined protective starter cultures for fermentation of traditional Rayeb made from camel's milk-Reference-Cited by-同舟云学术

Technological characterization and molecular identification of defined protective starter cultures for fermentation of traditional Rayeb made from camel's milk

Published:2022-06 Issue:2 Volume:1 Page:159-170
ISSN:2770-2081
Container-title:Food Bioengineering
language:en
Short-container-title:Food Bioengineering

Author:

Abozead Rania¹,Kheadr Ehab¹,Safwat Nabil¹,Salam Samir¹,Dabour Nassra¹^ORCID

Affiliation:

1. Laboratory of Functional Foods and Nutraceuticals (FFNL), Dairy Science and Technology Department, Faculty of Agriculture Alexandria University Alexandria Egypt

Publisher

Wiley

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fbe2.12020

Reference70 articles.

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3. Preparation of functional fermented dairy product containing high levels of omega‐6, omega‐9, antioxidants activity and probiotic;Abou‐Dobara M. I.;Diabetes Management,2017

4. Characterization of potential probiotic lactic acid bacteria isolated from camel milk

5. Microflora identification of fresh and fermented camel milk from Kazakhstan

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