Impact of Inulin Extracted, Purified from (Chicory and Globe Artichoke) Roots and the Combination with Maltodextrin as Prebiotic Dietary Fiber on the Functional Properties of Stirred Bio-Yogurt

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

Citations

"Impact of Inulin Extracted, Purified from (Chicory and Globe Artichoke) Roots and the Combination with Maltodextrin as Prebiotic Dietary Fiber on the Functional Properties of Stirred Bio-Yogurt"
written by Wedad M. El-Kholy, Gehan H. Bisar, Reda A. Aamer,
published by Food and Nutrition Sciences, Vol.14 No.2, 2023

has been cited by the following article(s):

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	Foods, 2024

[2]	Chemical Composition of Different Extracts from Echinacea purpurea (L.) Moench Roots and Evaluation of Their Antimicrobial Activity
	ChemEngineering, 2023

[3]	Eşme çeşidi ayva (Cydonia oblonga Miller) yaprağı, kabuğu, çekirdeği, meyve posası ve suyunun antioksidan ve antimikrobiyal özelliklerinin belirlenmesi
	2023

[4]	فرمولاسیون و خصوصیات یک دسر لبنی کاربردی حاوی عصاره Moringa oleifera و اینولین‎
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[5]	Incorporation of Various Pea Components in Goat Yogurt: Microstructure and Physicochemical Characteristics

[1]	Effect of Inulin and Bacillus coagulans T242 on the Microbiological, Textural, and Physicochemical Properties of Fermented Milk Journal of Food Science, 2025 DOI:10.1111/1750-3841.70393

[2]	Functional Yogurt: Types and Health Benefits Applied Sciences, 2024 DOI:10.3390/app142411798