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Egyptian Jallab as Sugar Substitute, Antioxidant, and Colorant Agent in the Manufacturing of Functional Ice Cream.
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- Dairy, 2024, v. 5, n. 1, p. 118, doi. 10.3390/dairy5010010
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- Article
Valorization of Different Dairy By-Products to Produce a Functional Dairy–Millet Beverage Fermented with Lactobacillus paracasei as an Adjunct Culture.
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- Fermentation (Basel), 2023, v. 9, n. 11, p. 927, doi. 10.3390/fermentation9110927
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- Article
Nutritional, Physicochemical, Microstructural, Rheological, and Organoleptical Characteristics of Ice Cream Incorporating Adansonia digitata Pulp Flour.
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- Foods, 2023, v. 12, n. 3, p. 533, doi. 10.3390/foods12030533
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- Article
Antioxidative, Antidiabetic, and Hypolipidemic Properties of Probiotic-Enriched Fermented Camel Milk Combined with Salvia officinalis Leaves Hydroalcoholic Extract in Streptozotocin-Induced Diabetes in Rats.
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- Antioxidants, 2022, v. 11, n. 4, p. N.PAG, doi. 10.3390/antiox11040668
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- Article
Protective Effect of Fermented Camel Milk Containing Bifidobacterium longum BB536 on Blood Lipid Profile in Hypercholesterolemic Rats.
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- Journal of Nutrition & Metabolism, 2021, p. 1, doi. 10.1155/2021/1557945
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- Article