Effect of Biosurfactants Extracted from a Locally Fermented Milk (Pendidam) on Its Shelf Life
Author:
Publisher
Sciencedomain International
Subject
General Medicine
Link
http://www.sciencedomain.org/download/ODE5NkBAcGY.pdf
Cited by 9 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. The antioxidant, antimicrobial and antibiofilm potential of biosurfactants derived from Enterococcus faecalisBHT‐2;Journal of Surfactants and Detergents;2024-03-25
2. Biovalorization of Four Main Traditional Food Products and By-products Produced in The Adamaoua Region (Cameroon);Journal of Nutrition Food Science and Technology;2024-01-15
3. Bio surfactants from lactic acid bacteria: an in-depth analysis of therapeutic properties and food formulation;Critical Reviews in Food Science and Nutrition;2023-07-04
4. Improvement of the texture and dough stability of milk bread using bioemulsifiers/biosurfactants produced by lactobacilli isolated from an indigenous fermented milk (pendidam);LWT;2022-06
5. Biosurfactants from lactic acid bacteria: A critical review on production, extraction, structural characterization and food application;Food Bioscience;2022-04
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