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...
Сохранить в:
| Главные авторы: | , , , |
|---|---|
| Формат: | Artigo |
| Язык: | Árabe |
| Опубликовано: |
The Union of Arab Universities
2014-09-01
|
| Серии: | Arab Universities Journal of Agricultural Sciences |
| Предметы: | |
| Online-ссылка: | https://ajs.journals.ekb.eg/article_14744_3e91f7cf8098dd5050e40d5518f46130.pdf |
| Метки: |
Нет меток, Требуется 1-ая метка записи!
|