Biofunctional Properties of Cultured Buttermilk Prepared by Incorporation of Fermented Paneer Whey
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Cited by 5 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Studying the chemical composition and nutritional value of Iraqi buffalo buttermilk and its use in the manufacture of healthy ice cream;Sumer 2;2023-09-15
2. Functional, industrial and therapeutic applications of dairy waste materials;International Journal of Food Properties;2023-06-13
3. Studying the Chemical Composition and Nutritional Value of the Buttermilk Made From Iraqi Buffalo Milk and Its Use in the Manufacture of Healthy Ice Cream;IOP Conference Series: Earth and Environmental Science;2023-04-01
4. Exploring the potential of Lactobacillus and Saccharomyces for biofunctionalities and the release of bioactive peptides from whey protein fermentate;Food Bioscience;2022-08
5. Household consumption preferences of dairy products and their perceptions of milk safety;Journal of Food Safety;2017-12-28
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