Development of optimized functional clove fortified probiotic yoghurt
Author:
Funder
UCSI Research Excellence & Innovative Grant, UCSI University
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05904-y.pdf
Reference31 articles.
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2. Ahmed O, Mohamed H, Salem W, Afifi M, Song Y (2021) Efficacy of ethanolic extract of Syzygium aromaticum in the treatment of multidrug-resistant Pseudomonas aeruginosa clinical isolates associated with urinary tract infections. Evid-Based Compl Alternat Med. https://doi.org/10.1155/2021/6612058
3. Aldaw Ibrahim I, Naufalin R, Erminawati S, Dwiyanti H (2019) Effect of fermentation temperature and culture concentration on microbial and physicochemical properties of cow and goat milk yogurt. IOP Conf Series: Earth Environ Sci. https://doi.org/10.1088/1755-1315/406/1/012009
4. Amadarshanie DBT, Gunathilaka TL, Silva RM, Navaratne SB, Peiris LDC (2022) Functional and antiglycation properties of cow milk set yogurt enriched with Nyctanthes arbor-tristis L flower extract. Lwt 154(July 2021):112910. https://doi.org/10.1016/j.lwt.2021.112910
5. Bansal S, Mangal M, Sharma SK, Yadav DN, Gupta RK (2015) Optimization of fermentation conditions for probiotic soy yoghurt using response surface methodology. J Food Process Preserv 39(6):1809–1816. https://doi.org/10.1111/jfpp.12415
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