Physiochemical and sensory evaluation of yoghurt fortified with dietary fiber and phenolic compounds

in Book of Abstracts of the 65th Annual Meeting of the European Association for Animal Production
Autor:innen:
A.G. Mohamed 1National Research Center, Dairy Science, Elbohoos st. Dokki Gizaa, 11268, Egypt

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,
A.F. Zayan 2ARC, Cairo Uni. st. Giza, 11268, Egypt; ashrafare@yahoo.com

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, und
H. Abbas 1National Research Center, Dairy Science, Elbohoos st. Dokki Gizaa, 11268, Egypt

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Art:
Kapitel
Seiten:
426
DOI:
https://doi.org/10.3920/9789086867998_704

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