Folate Bio-Fortification of Yoghurt and Fermented Milk: A Review

Dairy Science and Technology - United States
doi 10.1007/s13594-016-0286-1
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Springer Science and Business Media LLC

Related search

Diversification of Fermented Milk Product: Kefir and Yoghurt

Journal of Innovation and Applied Technology
2017English

Organic Magnesium Salts Fortification in Fermented Goat’s Milk

International Journal of Food Properties
Food Science
2019English

Microencapsulated Iron for Fortification in Yoghurt

FOOD SCIENCE RESEARCH JOURNAL
2015English

Australia Implements Voluntary Folate Fortification.

American Journal of Public Health
EnvironmentalPublic HealthOccupational Health
1996English

Bioprospecting of Strains of Streptococcus Thermophilus From Indian Fermented Milk Products for Folate Production

Dairy Science and Technology
BiochemistryFood Science
2011English

Fermentation of Milk Using Folate-Producing Lactic Acid Bacteria to Increase Natural Folate Content: A Review

Journal of Applied Biotechnology Reports
Biotechnology
2019English

Possibility of Increasing Natural Folate Content in Fermented Milk Products by Fermentation and Fruit Component Addition

Czech Journal of Food Sciences
Food Science
2011English

Impact of Milk Fortification on the Microbiological and Physicochemical Properties of Set-Type Skimmed Yoghurt Using Three Commercial Soluble Prebiotics

Foods
Health ProfessionsPlant ScienceHealthMicrobiologyFood Science
2019English

Invited Review: Fermented Milk as Antihypertensive Functional Food

Journal of Dairy Science
Animal ScienceZoologyGeneticsFood Science
2016English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2025 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy