Improving the functional properties of Yoghurt by using Pomegranate (Punica granatum) Juice.
This study sought to ascertain the effects of adding pomegranate (Punica granatum) juices asnatural ingredients on the physio-chemical characteristics, antioxidant, total phenolic, total flavonoid,flavor compounds such as (acetaldehyde, diacetyl, and acetoin )microbiological examination, as well ast...
Bewaard in:
| Formaat: | Artigo |
|---|---|
| Taal: | Árabe |
| Gepubliceerd in: |
Minia University, Faculty of Agriculture
2024-12-01
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| Reeks: | Minia Journal of Agricultural Research and Development |
| Onderwerpen: | |
| Online toegang: | https://mjard.journals.ekb.eg/article_396195_d92d8beba4f04d81b26072b14a72df8a.pdf |
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