Effect of use of the enzymes on the quality of pan bread made from Egyptian wheat flour A metabolomics comparison of Lactobacillus communities isolated from breast milk and camel milk and Lactobacillus apis isolated from bee gut during cereals-based fermentation vs. Lactobacillus plantarum as a reference Progress in 4D/5D/6D printing of foods: applications and R&D opportunities Efect of co‑fermentation system with isolated new yeasts on soymilk: microbiological, physicochemical, rheological, aromatic, and sensory characterizations Impact of a novel probiotic Lactobacillus strain isolated from the bee gut on GABA content, antioxidant activity, and potential cytotoxic activity against HT‑29 cell line of rice bran Improving the shelf life of tofu using chitosan/gelatin-based films incorporated with Pulicaria jaubertii extract microcapsules Improving the shelf life of tofu using chitosan/gelatin-based films incorporated with Pulicaria jaubertii extract microcapsules