Supplementation of drinkable yogurt (Laban) from Camel milk with fruit purees improves its quality and sensory properties

Background: Camel milk (CM) and its fermentation products have acclaimed nutritional and health benefits, although they are often associated with low marketability because of a unique flavor, which is unpleasant to certain consumers. Incorporating fruit purees is an attractive method of adding a ple...

Полное описание

Библиографические подробности

Главные авторы:	Bhawna Sobti, Rayyan Mohamed Saeed Alhefeiti, Fatima Alsayedahmed Alahdali, Maitha Ali Mohammed Al Samri, Afaf Kamal-Eldin
Формат:	Artigo
Язык:	Inglês
Опубликовано:	Elsevier 2023-08-01
Серии:	NFS Journal
Предметы:	Camel milk Laban Fruit purees Sensory evaluation Rheology
Online-ссылка:	http://www.sciencedirect.com/science/article/pii/S2352364623000226
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!