Impact of Olive Cake Supplementation on some Properties of Bio-Labneh Made from Goat’s Milk
The aim of this study was to investigate the effect of incorporation of olive cake (OC) on some properties of Labneh made from goat's milk using ABT-5 culture. Three rates of OC (0.25, 0.50 and 1 %) were added to both goat's milk and Labneh paste. Labneh was stored for 28 days at 5°C and samples wer...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Árabe |
| Publicado em: |
Mansoura University, Faculty of Agriculture
2021-06-01
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| coleção: | Journal of Food and Dairy Sciences |
| Assuntos: | |
| Acesso em linha: | https://jfds.journals.ekb.eg/article_177199_ffb4f42b7826d73af3ff26ad772d3c3f.pdf |
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