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[1]
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Emerging ingredients for functional dairy: Applications in buffalo milk ice cream and cheese
Journal of Functional Foods,
2026
DOI:10.1016/j.jff.2026.107259
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[2]
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Unveiling probiotic and prebiotic functional dairy foods: a health beneficial outlook
3 Biotech,
2025
DOI:10.1007/s13205-025-04341-2
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[3]
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Food Wastes and By‐Products as Valuable Ingredients for Processed Foods
Journal of Food Process Engineering,
2025
DOI:10.1111/jfpe.70199
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[4]
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New Insights into the Influence of the Characteristic “Stone” Feature of the Date Palm (Phoenix dactylifera L.) Seeds on Its Sustainable Processing Approaches—A Review
Food and Bioprocess Technology,
2024
DOI:10.1007/s11947-024-03474-1
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[5]
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The effect of addition of red dragon fruit (Hylocereus polyrhizus) with different levels on chemical properties of ice cream
PROCEEDINGS OF THE 4TH INTERNATIONAL CONFERENCE OF ANIMAL SCIENCE AND TECHNOLOGY (ICAST 2021),
2023
DOI:10.1063/5.0144060
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[6]
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Functional UF-low and full-fat Labneh supplemented with Oats (Avena sativa L.) powder and probiotic bacteria
Journal of Umm Al-Qura University for Applied Sciences,
2022
DOI:10.1007/s43994-022-00003-8
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[7]
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Probiotic coffee ice cream as an innovative functional dairy food
Journal of Food Processing and Preservation,
2022
DOI:10.1111/jfpp.17253
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[8]
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Development of Functional Synbiotic Flavored Fermented Skim Milk Drinks Supplemented with Doum (Hyphaene thebaica L.) and Carob (Ceratonia siliqua) Fruits Powder for Nutritional, Antimicrobial and High Antioxidant Activities
Food and Nutrition Sciences,
2022
DOI:10.4236/fns.2022.1311063
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