Production of novel functional yoghurt-like products.

E. H. E. Ayad(Alexandria University), M. El‐Soda, Amira M.G. Darwish(ITRI International), Soumia Darwish

Egyptian journal of dairy science

January 1, 2010

Cited by 5

Related Papers

Physicochemical, texture and sensorial evaluation of pasta enriched with chickpea flour and protein isolate

|Annals of Agricultural Science Cairo|2020|101

Commercial probiotic cell-free supernatants for inhibition of Clostridium perfringens poultry meat infection in Egypt

|Anaerobe|2020|85

Evaluation of date palm pollen (Phoenix dactylifera L.) encapsulation, impact on the nutritional and functional properties of fortified yoghurt

|PLoS ONE|2019|72

A Comprehensive Review about the Molecular Structure of Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2): Insights into Natural Products against COVID-19

|Pharmaceutics|2021|61

Functional Properties of Chia Seed Mucilage Supplemented In Low Fat Yoghurt

|Alexandria Science Exchange Journal|2018|60