ENHANCE OF FLAVOR AND SOME MICROBIAL PHYSICOCHEMICAL AND SENSORIAL PROPERTIES OF YOGURT BY DRIED CANTALOUPE PULP
This study was aimed to enhance the flavor compounds, improve sensorial, microbial and physicochemical characteristics of the yogurt product using dried cantaloupe pulp. This study included the estimation of three flavor compounds in the yogurt product (acetaldehyde, acetone, and ethanol), after se...
Furkejuvvon:
| Váldodahkkit: | , |
|---|---|
| Materiálatiipa: | Artigo |
| Giella: | Inglês |
| Almmustuhtton: |
Baghdad University
2024-02-01
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| Ráidu: | The Iraqi Journal of Agricultural science |
| Fáttát: | |
| Liŋkkat: | https://jcoagri.uobaghdad.edu.iq/index.php/intro/article/view/1935 |
| Fáddágilkorat: |
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