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Studying the Influence of Apple Peel Polyphenol Extract Fortification on the Characteristics of Probiotic Yoghurt.
- Published in:
- Plants (2223-7747), 2020, v. 9, n. 1, p. 1, doi. 10.3390/plants9010077
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- Article
Optimization of pH, temperature and CaCl2 concentrations for Ricotta cheese production from Buffalo cheese whey using Response Surface Methodology.
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- Journal of Dairy Research, 2017, v. 84, n. 1, p. 109, doi. 10.1017/S0022029916000819
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- Article
Screening of Melamine in Milk and Milk-based Products Using Enzyme-linked Immunosorbent Assay.
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- Nutrition & Food Sciences Research, 2021, v. 8, n. 4, p. 29
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- Publication type:
- Article
Comparative Physicochemical and Microbiological Assessment of Branded and Unbranded Whole Wheat Flours in Pakistan.
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- Pakistan Journal of Scientific & Industrial Research Series B: Biological Sciences, 2019, v. 62, n. 1, p. 24
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- Article
Effect of polyphenol from apple peel extract on the survival of probiotics in yoghurt ice cream.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 6, p. 2580, doi. 10.1111/ijfs.14511
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- Article
Correction: Development of ricotta cheese from concentrated buffalo cheese whey by optimization of processing conditions using RSM.
- Published in:
- 2024
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- Correction Notice
Development of ricotta cheese from concentrated buffalo cheese whey by optimization of processing conditions using RSM.
- Published in:
- Journal of Food Measurement & Characterization, 2023, v. 17, n. 5, p. 4739, doi. 10.1007/s11694-023-02004-5
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- Article