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Effect of Amaranth and Quinoa Flours on Exopolysaccharide Production and Protein Profile of Liquid Sourdough Fermented by Weissella cibaria and Lactobacillus plantarum

Effect of Amaranth and Quinoa Flours on Exopolysaccharide Production and Protein Profile of Liquid Sourdough Fermented by Weissella cibaria and Lactobacillus plantarum

Muhammad Irfandi October 3, 2024

Introduction According to the World Health Organization (WHO) industries should contribute to improve human nutrition by providing...

Quinoa protein hydrolysates improved the qualities and volatiles of yogurt fermented by Lactobacillus plantarum

Quinoa protein hydrolysates improved the qualities and volatiles of yogurt fermented by Lactobacillus plantarum

Quinoa protein hydrolysates improved the qualities and volatiles of yogurt fermented by Lactobacillus plantarum

Muhammad Irfandi October 2, 2024

1 Introduction Yogurt is a common fermented dairy product that plays an important role in the human...

Optimal combination of cow and quinoa milk for manufacturing of functional fermented milk with high levels of antioxidant, essential amino acids and probiotics

Optimal combination of cow and quinoa milk for manufacturing of functional fermented milk with high levels of antioxidant, essential amino acids and probiotics

Optimal combination of cow and quinoa milk for manufacturing of functional fermented milk with high levels of antioxidant, essential amino acids and probiotics

Muhammad Irfandi September 23, 2024

The physical and chemical properties of the cow milk and quinoa milk used for producing Rayeb The...