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Cited article:

Rheological and Antioxidant Properties of Purple Yam Yoghurt Enhanced with Alginate-Chitosan Microcapsule Bacteria

Abdul Gofur, Siti Nur Arifah, Mochammad Fitri Atho’illah, Shofiyatul Mas’udah, Muhammad Imam Surya, Fauziah Fauziah, Elok Rifqi Firdiana, Esha Ardiansyah, Nur Alfi Maghfirotus Sa’adah, Mardiana Lelitawati

BIO Web Conf., 117 (2024) 01043

Published online: 2024-07-05

DOI: https://doi.org/10.1051/bioconf/202411701043

This article has been cited by the following article(s):

Incorporation of fruits or fruit pulp into yoghurts: recent developments, challenges, and opportunities

Hasitha Priyashantha, Ranga Madushan, Samanthi W. Pelpolage, Anuradha Wijesekara and Shishanthi Jayarathna
Frontiers in Food Science and Technology 5 (2025)
https://doi.org/10.3389/frfst.2025.1581877