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

于Book of Abstracts of the 65th Annual Meeting of the European Association for Animal Production
著者：
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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, and
H. Abbas 1National Research Center, Dairy Science, Elbohoos st. Dokki Gizaa, 11268, Egypt

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类型:
章节
Page Range:
426
DOI:
https://doi.org/10.3920/9789086867998_704

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