Lv5
1450 积分 2024-12-20 加入
Evaluation of structure, quality, physicochemical properties, and phenolics content of pea proteins: A novel strategy through the incorporation of fermentation
16天前
已完结
Sustainable, carbonated, non-alcoholic beverages using leftover bread
16天前
已完结
Characterisation of physicochemical properties, anti-hyperglycaemic effects, and probiotic potentials in fermented pumpkin drink utilising Lactobacillus mali isolated from water kefir
16天前
已关闭
Antioxidant and Antidiabetic Activities of Manalagi Apple (Malus sylvestris Mill) Juice and Water Kefir: An In Vitro and In Silico Study
1个月前
已关闭
Usability of Carbon Sources as Sucrose, Honey and Agave Syrup in Fermentation of Lemonade with Water Kefir Grains
1个月前
已完结
Anti-Diabetic Effect of Lactobacillus Paracasei Isolated from Malaysian Water Kefir Grains
1个月前
已完结
Liquorilactobacillus hordei SK6 and Liquorilactobacillus mali SK26 from Traditional Water Kefir Produce Dextrans with Technological Roles
1个月前
已完结
Development of a Functional Beverage Based on Water Kefir and BRS Vitória Grape: A Natural Alternative to Traditional Soft Drinks
1个月前
已完结
The composition of Tibetan kefir grain TKG-Y and the antibacterial potential and milk fermentation ability of S. warneri KYS-164 screened from TKG-Y
1个月前
已完结
Application of soluble fibres in the osmotic dehydration of pineapples and reuse of effluent in a beverage fermented by water kefir
1个月前
已完结
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