Work

Physiochemical Properties and Probiotic Survivability of Symbiotic Corn‐Based Yogurt‐Like Product

Year: 2017

Type: article

Source: Journal of Food Science

DOI: 10.1111/1750-3841.13823

Authors: Cuina Wang, Huajie Zheng, Tingting Liu, Dawei Wang, Mingruo Guo

Institutions: Jilin University, Jilin Agricultural University, University of Vermont, Northeast Agricultural University

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Ministry of Science and Technology of the People's Republic of China

Award: G840654893

OpenAlex ID: W2743638366

FWCI: 1.444

Cites: 42

Cited by: 28

Related to: 10