Quality and Shelf Life of Labneh as Affected by Using some Essential Oils
Improving the keeping quality of labneh by means of using essential oils (EO) was the objective of the present study. Cinnamon, cumin and mint oils were added separtly at level of 0.5, 1.0, and 1.5 % (v ̸ w) to the prepared traditional labneh. Analysis of the fresh and stored labneh during 28 days o...
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| Huvudupphov: | , , |
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| Materialtyp: | Artigo |
| Språk: | Árabe |
| Utgiven: |
Mansoura University, Faculty of Agriculture
2019-04-01
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| Serie: | Journal of Food and Dairy Sciences |
| Ämnen: | |
| Länkar: | https://jfds.journals.ekb.eg/article_36189_8ef4abfa25629b64ddefeeeb02df44cb.pdf |
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