Enhanced biochemical, microbial, and ultrastructural attributes of reduced-fat labneh through innovative microalgae integration
Author:
Funder
Saudi Arabia, King Saud University,
Publisher
Springer Science and Business Media LLC
Link
https://www.nature.com/articles/s41598-024-71190-z.pdf
Reference80 articles.
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3. Abou Ayana, I. A. & Saber, W. I. Optimization of milk type and physical factors for reduction of alcohol content in kefir. J. Food Dairy Sci. 7, 161–166 (2016).
4. Ampofo, J. & Abbey, L. Microalgae: Bioactive composition, health benefits, safety and prospects as potential high-value ingredients for the functional food industry. Foods 11, 1744 (2022).
5. Matos, J., Cardoso, C., Bandarra, N. M. & Afonso, C. Microalgae as healthy ingredients for functional food: A review. Food Funct. 8, 2672–2685 (2017).
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