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70972

Chemical, Microbiological, Rheological and Sensory Properties of Yoghurt Fortified with Selenium

Article

Last updated: 01 Jan 2025

OverviewSimilar Items

Subjects

-

Tags

Dairy Science

Abstract

Selenium (Se) is a trace element that is essential to human life.  The present study was conducted to study the use of three levels of (Se) in manufacture of yoghurt as follows: 0.2, 0.4 and 0.6ppm treatments were coded T1, T2 andT3 respectively. Beside of previous treatments control sample was carried out (without Se addition).

DOI

10.21608/ajas.2020.70972

Keywords

yoghurt, trace elements, sodium selenite (Na2SeO3)

Volume

50

Article Issue

4

Related Issue

10024

Issue Date

2019-12-01

Receive Date

2019-12-24

Publish Date

2020-01-01

Page Start

51

Page End

63

Print ISSN

1110-0486

Online ISSN

2356-9840

Article File

AJAS_Volume 50_Issue 4_Pages 51-63.pdf

PDF . 387.5kB

Link

https://ajas.journals.ekb.eg/article_70972.html

Detail API

https://ajas.journals.ekb.eg/service?article_code=70972

Order

5

Type

Original Article

Type Code

62

Publication Type

Journal

Publication Title

Assiut Journal of Agricultural Sciences

Publication Link

https://ajas.journals.ekb.eg/

MainTitle

Chemical, Microbiological, Rheological and Sensory Properties of Yoghurt Fortified with Selenium

Details

Type

Article

Created At

22 Jan 2023