Physicochemical, Rheological, and in Vitro Digestion-Fermentation Characteristics of κ-Carrageenan From Eucheuma spp.: Effects of Molecular Weight and Links to Intestinal Inflammation
Innovative Submerged Directed Fermentation: Producing High Molecular Weight Polysaccharides From Ganoderma lucidum
Effects of Molecular Weight on Simulated Digestion and Fecal Fermentation of Polysaccharides From Longan Pulp in Vitro
TURKISH STYLE FERMENTED SAUSAGE (SOUDJOUK) MANUFACTURED BY ADDING DIFFERENT STARTER CULTURES AND USING DIFFERENT RIPENING TEMPERATURES .2. RIPENING PERIOD, SOME CHEMICAL-ANALYSIS, PH VALUES, WEIGHT-LOSS, COLOR VALUES AND ORGANOLEPTIC EVALUATIONS