QUALITY AND SHELF LIFE PROPERTIES OF YOGHURT FORTIFIED WITH CANNELLINI BEANS POWDER (Phaseolus vulgaris L.)
Yoghurt was mad from cow's milk fortified with 2%skim milk powder (control).the skim milk powder was substituted with cannellini beans powder in four variants of yoghurt by using 25 , 50, 75 and 100 % in order to increase the nutritional value of the product. Control and treated variants of yoghurt...
محفوظ في:
| المؤلفون الرئيسيون: | , |
|---|---|
| التنسيق: | Artigo |
| اللغة: | Árabe |
| منشور في: |
Mansoura University, Faculty of Agriculture
2012-03-01
|
| سلاسل: | Journal of Food and Dairy Sciences |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://jfds.journals.ekb.eg/article_75343_8aeea2069feb6f6fb02b761d16c7da91.pdf |
| الوسوم: |
لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!
|