MANUFACTURE OF SWEETENED FULL-FAT YOGHURT WITH DIFFER-ENT CALORIES CONTENT
The present study was carried out as an attempt to manufacture and study the properties of sweetened full-fat yoghurt with different calories content by using 9% sucrose (Sug), 0.015% sucralose (Suc), 5% prepared dates powder (DP) and whole cow's milk . Changes in pH values during fermentation perio...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Árabe |
| Publicado em: |
The Union of Arab Universities
2014-09-01
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| Colecção: | Arab Universities Journal of Agricultural Sciences |
| Assuntos: | |
| Acesso em linha: | https://ajs.journals.ekb.eg/article_14744_3e91f7cf8098dd5050e40d5518f46130.pdf |
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