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...

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Bibliografiska uppgifter

Huvudupphov:	Bhawna Sobti, Rayyan Mohamed Saeed Alhefeiti, Fatima Alsayedahmed Alahdali, Maitha Ali Mohammed Al Samri, Afaf Kamal-Eldin
Materialtyp:	Artigo
Språk:	Inglês
Utgiven:	Elsevier 2023-08-01
Serie:	NFS Journal
Ämnen:	Camel milk Laban Fruit purees Sensory evaluation Rheology
Länkar:	http://www.sciencedirect.com/science/article/pii/S2352364623000226
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