THE MULBERRY JUICE FERMENTED BY LACTIPLANTIBACILLUS PLANTARUM O21: THE FUNCTIONAL INGREDIENT IN THE FORMULATIONS OF FRUITY JELLIES BASED ON DIFFERENT GELLING AGENTS

Co-creation, which actively involves consumers in product development, is increasingly used in the food industry to create personalized, innovative products.This approach is especially valuable when designing food for groups with specific dietary needs.

Publication Details

Published
2025-01-01
DOI
https://doi.org/10.30825/4.21-40.2025
Primary Topic
Food Quality and Safety Studies
Type
article
Field-Weighted Citation Impact
0.00

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article

THE MULBERRY JUICE FERMENTED BY LACTIPLANTIBACILLUS PLANTARUM O21: THE FUNCTIONAL INGREDIENT IN THE FORMULATIONS OF FRUITY JELLIES BASED ON DIFFERENT GELLING AGENTS

Food Quality and Safety Studies
article

THE MULBERRY JUICE FERMENTED BY LACTIPLANTIBACILLUS PLANTARUM O21: THE FUNCTIONAL INGREDIENT IN THE FORMULATIONS OF FRUITY JELLIES BASED ON DIFFERENT GELLING AGENTS

article en

Abstract

Co-creation, which actively involves consumers in product development, is increasingly used in the food industry to create personalized, innovative products.This approach is especially valuable when designing food for groups with specific dietary needs.

European Commission, FP7 Science in Society, EIT Food
Zero hunger
Openalex Percentile: Top 82%
Food Quality and Safety Studies
DOIOpen Access PDFOpenAlex
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THE MULBERRY JUICE FERMENTED BY LACTIPLANTIBACILLUS PLANTARUM O21: THE FUNCTIONAL INGREDIENT IN THE FORMULATIONS OF FRUITY JELLIES BASED ON DIFFERENT GELLING AGENTS · (2025) | TGRS Research Map | TGRS