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Development of new functional fermented product: mulberry-whey beverage

机译：新功能发酵产品的开发：桑乳清饮料

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Tamer S AbdulAlim; Abeer F Zayan; Pedro H Campelo; Amr M Bakry;
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年度 2018
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1. Mixes of Carrot Juice and Some Fermented Dairy Products: Potentiality as Novel Functional Beverages [J] . Amany E. El-Abasy, Hany A. Abou-Gharbia, Hamida M. Mousa, Food and Nutrition Sciences . 2012,第2期

机译：胡萝卜汁和一些发酵乳制品的混合物：潜力作为新型功能饮料
2. Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages [J] . Rodriguez Luciana Gabriela Ruiz, Gasga Victor Manuel Zamora, Pescuma Micaela, Food research international . 2021,第Feba期

机译：水果和果实副产品作为生物活性化合物的来源。乳酸发酵在新型果实功能饮料发育中的益处和趋势
3. Development and Shelf-Life Evaluation of Functional Rabadi (A Fermented Pearl Millet Product) by Incorporation of Whey [J] . Amrita Poonia, Arti Kumari The Indian Journal of Nutrition and Dietetics . 2018,第3期

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4. The development of market segmentation of sorghμm products as functional beverages [C] . E Noerhartati, T Widiartin, M Maslihah Annual Applied Science and Engineering Conference . 2019

机译：SORGHμM产品的市场分割作为功能饮料的发展
5. Development Of A Functional Beverage Using Bitter Melon (Momordica charantia L.) Juice [D] . Wang, Li. 2017

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6. Development of functional fermented whey–oat-based product using probiotic bacteria [O] . Poorva Sharma, Neetika Trivedi, Yogesh Gat 2017

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7. Properties and physiological functionality of a new beverage made from sweet potato shochu distillery byndash;product and milk fermented with lactic acid bacterium [O] . Toshikazu YONEMOTO, Tomoki NAKANO, Toshikazu TAKESAKO, 2010

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Development of new functional fermented product: mulberry-whey beverage

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