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MoEYS

NET Marinich

ITC

Product development and innovation, Food Microbiology , Food Fermentation

ORCID

Publications (4)

  1. Effect of varying combinations of pre-treatment and drying methods on the quality of chili pepper product
    LWT · 2026
  2. Effect of Cryoprotectants on the Survival Rate of Freeze-Dried Limosilactobacillus frumenti and Their Application in Cucumber Fermentation
    2026
  3. Effect of soybean-to-water ratios on physicochemical properties, proximate composition, and sensory characteristics of soy yogurt
    Unpublished · 2024
  4. Physical Properties, Proximate Analysis, and Sensory Characteristics of Gluten-free Cookies Made from Rice Flour and Okara
    Techno-Science Research Journal · 2023