Order Article Reprints

Alwohaibi AAA, Ali AA, Sakr SS, Mohamed Ahmed IA, Alhomaid RM, Alsaleem KA, Aladhadh M, Barakat H, Hassan MFY. Valorization of Different Dairy By-Products to Produce a Functional Dairy–Millet Beverage Fermented with Lactobacillus paracasei as an Adjunct Culture. Fermentation. 2023; 9(11):927. https://doi.org/10.3390/fermentation9110927

Alwohaibi, Azzah A. A., Asmahan A. Ali, Sally S. Sakr, Isam A. Mohamed Ahmed, Raghad M. Alhomaid, Khalid A. Alsaleem, Mohammed Aladhadh, Hassan Barakat, and Mohamed F. Y. Hassan. 2023. "Valorization of Different Dairy By-Products to Produce a Functional Dairy–Millet Beverage Fermented with Lactobacillus paracasei as an Adjunct Culture" Fermentation 9, no. 11: 927. https://doi.org/10.3390/fermentation9110927

Alwohaibi, A. A. A., Ali, A. A., Sakr, S. S., Mohamed Ahmed, I. A., Alhomaid, R. M., Alsaleem, K. A., Aladhadh, M., Barakat, H., & Hassan, M. F. Y. (2023). Valorization of Different Dairy By-Products to Produce a Functional Dairy–Millet Beverage Fermented with Lactobacillus paracasei as an Adjunct Culture. Fermentation, 9(11), 927. https://doi.org/10.3390/fermentation9110927