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Production of fermented Guava and Coconut beverages supplemented with Lactobacillus acidophilus CH-2 and Streptococcus thermophilus.

Egyptian Journal of Chemistry

Ahmed Moawad Mabrouk, Mona A. M. AbdEl-gawad, Fatma Hassan, Ali K. Enab, Hala Moawad Bayoumi

Keywords

Streptococcus thermophilus

Lactobacillus acidophilus

Food science

Fermentation

Lactobacillus

Biology

Chemistry

Probiotic

Bacteria

Genetics

Sustainable Development Goals (SDG)

Zero hunger

2024

Article

2-Y Citation Average

0.712

DOI

https://doi.org/10.21608/ejchem.2024.283256.9601

Language

Production of fermented Guava and Coconut beverages supplemented with Lactobacillus acidophilus CH-2 and Streptococcus thermophilus.

Production of fermented Guava and Coconut beverages supplemented with Lactobacillus acidophilus CH-2 and Streptococcus thermophilus.

Egyptian Journal of Chemistry

Ahmed Moawad Mabrouk, Mona A. M. AbdEl-gawad, Fatma Hassan, Ali K. Enab, Hala Moawad Bayoumi

Keywords

Streptococcus thermophilus

Lactobacillus acidophilus

Food science

Fermentation

Lactobacillus

Biology

Chemistry

Probiotic

Bacteria

Genetics

Sustainable Development Goals (SDG)

Zero hunger

2024

Article

2-Y Citation Average

0.712

DOI

https://doi.org/10.21608/ejchem.2024.283256.9601

Language