المؤلفون: Shalabi, Ola M. A. K., Hassan, Amina M., Ismail, Magdy M.^{Aff2, IDs12602023101007_cor3}, El-Menawy, Reham K.

المصدر: Probiotics and Antimicrobial Proteins. 16(3):1065-1075

المؤلفون: Fadime Seyrekoğlu, Hasan Temiz

المصدر: Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 11, Pp 2013-2021 (2021)

مصطلحات موضوعية: hypericum perforatum, enkapsülasyon, ayran, antioksidan, fenolik, Agriculture, Agriculture (General), S1-972

وصف الملف: electronic resource

Relation: http://www.agrifoodscience.com/index.php/TURJAF/article/view/4699; https://doaj.org/toc/2148-127X

URL الوصول: https://doaj.org/article/ad94e4d51ec247f3bff5fec1b1303ea6

المؤلفون: Uzay, Merve, Öztürk, Hale İnci, Buzrul, Sencer^Aff2, Maskan, Medeni

المصدر: Journal of Food Science and Technology. 58(7):2479-2486

المؤلفون: YALÇIN, SELDA, ERGIN, FIRUZE, KÜÇÜKÇETIN, AHMET

المصدر: Anais da Academia Brasileira de Ciências. January 2021 93(3)

مصطلحات موضوعية: Ayran, fat content, heat treatment, homogenization, physical properties

وصف الملف: text/html

URL الوصول: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652021000601702

المؤلفون: Yüsra Akkoyun, Seher Arslan

المصدر: Food Science & Nutrition, Vol 8, Iss 10, Pp 5410-5418 (2020)

مصطلحات موضوعية: ayran, fermented dairy products, quinoa, quinoa flour, sensory properties, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: https://doaj.org/toc/2048-7177

URL الوصول: https://doaj.org/article/4d59d5733fe0413eb5077228bfc41470

المؤلفون: Akcay Furkan, Besir Aysegul, Yazici Fehmi

المصدر: Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 24, Iss 1, Pp 79-87 (2020)

مصطلحات موضوعية: ayran, yoghurt drink, cayenne pepper (capsicum annuum l. ), traditional beverage, spicy, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/2344-150X

URL الوصول: https://doaj.org/article/ffed768bb9ee4492b77d9433f3dad0ac

المؤلفون: SELDA YALÇIN, FIRUZE ERGIN, AHMET KÜÇÜKÇETIN

المصدر: Anais da Academia Brasileira de Ciências, Vol 93, Iss suppl 3 (2021)

مصطلحات موضوعية: Ayran, fat content, heat treatment, homogenization, physical properties, Science

وصف الملف: electronic resource

Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652021000601702&tlng=en; https://doaj.org/toc/1678-2690

URL الوصول: https://doaj.org/article/08f412e406634b0ab62383affee0678c

المؤلفون: Tanja Petreska Ivanovska, Zoran Zhivikj, Liljana Bogdanovska, Kristina Mladenovska, Lidija Petrushevska-Tozi

المصدر: Macedonian Journal of Chemistry and Chemical Engineering, Vol 37, Iss 1, Pp 43-52 (2018)

مصطلحات موضوعية: probiotic ayran, synbiotic ayran, synbiotic microparticles, lactobacillus casei 01, synergy 1, Chemical engineering, TP155-156, Biochemistry, QD415-436

وصف الملف: electronic resource

Relation: https://mjcce.org.mk/index.php/MJCCE/article/view/1287; https://doaj.org/toc/1857-5552; https://doaj.org/toc/1857-5625

URL الوصول: https://doaj.org/article/815cacdc04ce4c268d2869322a79c2b6

المؤلفون: Abuzer Çelekli, Zina Alajil Alslibi, Hüseyin Bozkurt

المصدر: Engineering Reports, Vol 2, Iss 9, Pp n/a-n/a (2020)

مصطلحات موضوعية: ayran, fermentation, probiotic culture, Spirulina platensis, whey protein hydrolysates, Engineering (General). Civil engineering (General), TA1-2040, Electronic computers. Computer science, QA75.5-76.95

وصف الملف: electronic resource

Relation: https://doaj.org/toc/2577-8196

URL الوصول: https://doaj.org/article/c64c1cf8d46e45ddb04c971639684baa

المؤلفون: Kulikova, I. K.^Aff4, Vinogradskaya, S. E.^Aff4, Oleshkevich, O. I.^Aff4, Alieva, L. R.^Aff4, McElhatton, Anna^Aff5

المساهمون: Kristbergsson, Kristberg, Series editor^Aff1, McElhatton, Anna, editor^Aff2, El Idrissi, Mustapha Missbah, editor^Aff3

المصدر: Modernization of Traditional Food Processes and Products. 11:55-61