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Evaluation of the Physicochemical Characteristics of a Blend Fruit Juice Powder Mixed with Lactiplantibacillus plantarum: A Comparison of Spray Drying and Freeze Drying.
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- Journal of Food Processing & Preservation, 2023, p. 1, doi. 10.1155/2023/5597647
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- Article
The Effect of Xanthan Gum and Flaxseed Mucilage as Edible Coatings in Cheddar Cheese during Ripening.
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- Coatings (2079-6412), 2018, v. 8, n. 2, p. 80, doi. 10.3390/coatings8020080
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- Article
The effect of Guar and Tragacanth gums as edible coatings in Cheddar cheese during ripening.
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- Journal of Food Safety, 2018, v. 38, n. 6, p. N.PAG, doi. 10.1111/jfs.12529
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- Article
Impact of pea protein isolate in partial substitution of milk protein concentrate on the microstructural, rheological, and sensory properties of bacteriologically acidified feta‐type cheese.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 6, p. 1, doi. 10.1111/jfpp.14448
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- Article
Probiotic Lactobacilli in Fermented Dairy Products: Selective Detection, Enumeration and Identification Scheme.
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- Microorganisms, 2021, v. 9, n. 8, p. 1600, doi. 10.3390/microorganisms9081600
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- Article
Effect of Calcium Salts on the Firmness and Physicochemical and Sensorial Properties of Iranian Black Olive Cultivars.
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- Foods, 2023, v. 12, n. 15, p. 2970, doi. 10.3390/foods12152970
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- Article
Bio-protective effects of Lactobacillus plantarum subsp. plantarum against aflatoxin b1 genotoxicity on human blood lymphocytes: a native probiotic strain isolated from Iranian camel milk.
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- Current Medical Mycology, 2020, v. 6, n. 4, p. 54, doi. 10.18502/cmm.6.4.5438
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- Article