Optimal combination of cow and quinoa milk for manufacturing of functional fermented milk with high levels of antioxidant, essential amino acids and probiotics
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- Extent
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1 Online-Ressource.
- Language
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Englisch
- Bibliographic citation
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Optimal combination of cow and quinoa milk for manufacturing of functional fermented milk with high levels of antioxidant, essential amino acids and probiotics ; volume:13 ; number:1 ; day:24 ; month:11 ; year:2023 ; pages:1-10 ; date:12.2023
Scientific reports ; 13, Heft 1 (24.11.2023), 1-10, 12.2023
- Creator
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El-Menawy, Reham Kamal
Mohamed, Doaa Mamdoh
Ismail, Magdy Mohamed
Hassan, Amina Mahmoud
- Contributor
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SpringerLink (Online service)
- DOI
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10.1038/s41598-023-47839-6
- URN
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urn:nbn:de:101:1-2024020714375233491534
- Rights
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
15.08.2025, 7:31 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- El-Menawy, Reham Kamal
- Mohamed, Doaa Mamdoh
- Ismail, Magdy Mohamed
- Hassan, Amina Mahmoud
- SpringerLink (Online service)
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Fluoride Concentration of Some Brands of Fermented Milks Available in the Market
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Laccases for the post-processing structure modulation of fermented milk gels
Characterization of quinoa (Chenopodium quinoa) fermented by Rhizopus oligosporus and its bioactive properties
Prevention of Dental Erosion Caused by Fermented Milk: An In-vitro Study
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Enhancing of nutritional properties of quinoa fermented by probiotics
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Functional probiotics of lactic acid bacteria from Hu sheep milk
Fluoride Concentration of Some Brands of Fermented Milks Available in the Market
Efficacy of Bifidobacterium breve Fermented Milk in Maintaining Remission of Ulcerative Colitis
Laccases for the post-processing structure modulation of fermented milk gels
Characterization of quinoa (Chenopodium quinoa) fermented by Rhizopus oligosporus and its bioactive properties
Prevention of Dental Erosion Caused by Fermented Milk: An In-vitro Study
Milk market after abolition of milk quotas
Antimicrobial activity of goat’s milk fermented by single strain of kefir grain microflora
Novel, Functional Fermented Dairy Product: Preparation and Evaluation of Dried Kishk-like Products from Fenugreek Seeds with Cow’s Milk, Camel’s Milk, and Goat’s Milk