7 results
Probiotic beverage: the potential of anti-diabetes within kombucha tea made from sea grapes (Ceulerpa racemosa) containing high antioxidant and polyphenol total
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- Journal:
- Proceedings of the Nutrition Society / Volume 80 / Issue OCE3 / 2021
- Published online by Cambridge University Press:
- 17 August 2021, E149
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The effect of the formulation of kenikir leaf extract (Cosmos caudatus) and blimbing wuluh extract (Averrhoa bilimbi) on the functional drink quality
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- Journal:
- Proceedings of the Nutrition Society / Volume 80 / Issue OCE3 / 2021
- Published online by Cambridge University Press:
- 17 August 2021, E152
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Nata de ceulerpa from sea grape fermentation (Caulerpa racemosa) by Acetobacter xylinum as a functional food rich in vitamin C
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- Journal:
- Proceedings of the Nutrition Society / Volume 80 / Issue OCE3 / 2021
- Published online by Cambridge University Press:
- 17 August 2021, E143
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Herbal tea bag formulation from a mixture of black tea, cinnamon, and cardamon with mixture design method
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- Journal:
- Proceedings of the Nutrition Society / Volume 80 / Issue OCE3 / 2021
- Published online by Cambridge University Press:
- 17 August 2021, E150
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Functional drink formulation from the fermentation of banana tree (Musa parasidica) rich in antioxidant and food fibre
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- Journal:
- Proceedings of the Nutrition Society / Volume 80 / Issue OCE2 / 2021
- Published online by Cambridge University Press:
- 06 May 2021, E70
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Probiotic drink from the fermentation of banana flower (Ontong) with addition of kluthuk banana leaves (Musa balbisiana)
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- Journal:
- Proceedings of the Nutrition Society / Volume 80 / Issue OCE2 / 2021
- Published online by Cambridge University Press:
- 06 May 2021, E71
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Probiotic drink from fermented mango (Mangifera indica) with addition of spinach flour (Amaranthus) high in polyphenols and food fibre
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- Journal:
- Proceedings of the Nutrition Society / Volume 80 / Issue OCE2 / 2021
- Published online by Cambridge University Press:
- 06 May 2021, E67
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