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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...

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Principais autores: M. Abo-Srea', M. Abd El Aziz
פורמט: Artigo
שפה:Árabe
יצא לאור: Mansoura University, Faculty of Agriculture 2012-03-01
סדרה:Journal of Food and Dairy Sciences
נושאים:
yoghurt
Fermented milk
Cannellini beans
White beans and Phaseolus vulgaris L
גישה מקוונת:https://jfds.journals.ekb.eg/article_75343_8aeea2069feb6f6fb02b761d16c7da91.pdf
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