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...
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| Format: | Artigo |
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| Jezik: | Árabe |
| Izdano: |
Minia University, Faculty of Agriculture
2024-12-01
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| Serija: | Minia Journal of Agricultural Research and Development |
| Teme: | |
| Online dostop: | https://mjard.journals.ekb.eg/article_396195_d92d8beba4f04d81b26072b14a72df8a.pdf |
| Oznake: |
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