Search Results - Shori, A.B.

Cinnamomum verum improved the functional properties of bioyogurts made from camel and cow milks by Shori, A.B., Baba, A.S.

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Comparison of the effect of green, white and black tea on Streptococcus thermophilus and Lactobacillus spp. in yogurt during refrigerated storage by Muniandy, P., Shori, A.B., Baba, A.S.

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Antioxidant activity and inhibition of key enzymes linked to type-2 diabetes and hypertension by azadirachta indica-yogurt by Shori, A.B., Baba, A.S.H.

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Viability of lactic acid bacteria and sensory evaluation in cinnamomum verum and allium sativum-bio-yogurts made from camel and cow milk by Shori, A.B., Baba, A.S.

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Effect of Allium sativum and fish collagen on the proteolytic and angiotensin-I converting enzyme-inhibitory activities in cheese and yogurt by Shori, A.B., Baba, A.S., Keow, J.N.

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Effects of the replacement of cow milk with vegetable milk on probiotics and nutritional profile of fermented ice cream by Aboulfazli, F., Shori, A.B., Baba, Ahmad Salihin

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Comparative antioxidant activity, proteolysis and in vitro α-amylase and α-glucosidase inhibition of allium sativum-yogurts made from cow and camel milk by Shori, A.B., Baba, A.S.H.

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The effects of fish collagen on the proteolysis of milk proteins, ACE inhibitory activity and sensory evaluation of plain- and Allium sativum -yogurt by Shori, A.B., Baba, Ahmad Salihin, Chuah, P.F.

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