Development of Functional Synbiotic Flavored Fermented Skim Milk Drinks Supplemented with Doum (<i>Hyphaene thebaica</i> L.) and Carob (<i>Ceratonia siliqua</i>) Fruits Powder for Nutritional, Antimicrobial and High Antioxidant Activities

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.net/journal/fns
E-mail: [email protected]

Citations

"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"
written by Manal Khider, Khaled Abd El-Hameed Seliem, Warda Mustafa Abdeltawab Ebid,
published by Food and Nutrition Sciences, Vol.13 No.11, 2022

has been cited by the following article(s):

[1]	The Nutraceutical and Functional Food Potentials of Dry Doum Palm Fruit (Hyphaene thebaica)
	UMYU …, 2024

[2]	Dutse Journal of Pure and Applied Sciences Journal/Dutse Journal of Pure and Applied Sciences/Vol. 9 No. 3a (2023)/Articles


[3]	Review on Functional Values of Doum Palm Fruit
	SZ Inuwa, J Ndife

[1]	Nutritional composition, potential applications, and health benefits of doum palm fruit (Hyphaene thebaica): A review Trends in Food Science & Technology, 2026 DOI:10.1016/j.tifs.2026.105782

[2]	Fortification of camel milk yogurt with carob syrup and powder: Impact on physicochemical, microbial, antioxidant, rheological and sensory properties Applied Food Research, 2025 DOI:10.1016/j.afres.2025.101333

[3]	The Nutraceutical and Functional Food Potentials of Dry Doum Palm Fruit (Hyphaene thebaica) UMYU Scientifica, 2024 DOI:10.56919/usci.2431.008

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