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Cited article:

Review: Production Mechanism of Yogurt with Additional Plant-Based High Protein for Vegetarian Consumers

Astrillia Damayanti, Zuhriyan Ash Shiddieqy Bahlawan, Fidia Fibriana, Fitri Nur Kayati

E3S Web Conf., 576 (2024) 04010

Published online: 2024-10-03

DOI: https://doi.org/10.1051/e3sconf/202457604010

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

A Study into the Effects of Chosen Lactic Acid Bacteria Cultures on the Quality Characteristics of Fermented Dairy, Dairy–Oat, and Oat Beverages

Małgorzata Ziarno, Dorota Zaręba, Ewa Kowalska and Tomasz Florowski
Applied Sciences 15 (7) 3714 (2025)
https://doi.org/10.3390/app15073714