ArticleFoods (Basel, Switzerland)2022
Methodological Approach to Designing Fermented Dairy Products with Optimal Biological Value.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
3 citing papers in PubMed.
- Emerging Technologies for Improving Properties, Shelf Life, and Analysis of Dairy Products.Foods (Basel, Switzerland) · 2024Article
- Chitosan and its derivatives regulate lactic acid synthesis during milk fermentation.Frontiers in nutrition · 2024Article
- Modification of Biotesting-Based Fermented Dairy Product Design for Curd and Curd Products.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The development of food products implies ensuring the optimal composition and ratio of the basic components, as well as their technological compatibility. A priori, the quality of raw materials, the optimal formula of the product and the efficiency of the technological process determine the quality of products, including biological value. The use of whole-cell sensors such as infusoria
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.