A COMPARTIVE STUDY BETWEEN ADDING COMMERCIAL AND NANO SIZED IRON ON THE PHYSIOCHEMICAL PROPERTIES AND TEXTURE PROFILE OF YOGHURT
Last updated: 25 Dec 2024
10.21608/sinjas.2023.222093.1216
iron, Functional properties, yoghurt
Mona
Salama
M.
Dept. Food and Dairy Sci. and Tech., Fac. Enviro. Agric. Sci., Arish Univ., Egypt.
monaa.mohamed@agri.aru.edu.eg
Magdy
Shahien
R.
Dept. Food and Dairy Sci. and Tech., Fac. Agric., Tanta Univ., Egypt.
magdrsh10@gmail.com
Sharkia
Hassan
ElDemerdash
A.I.
Dept. Food and Dairy Sci. and Tech., Fac. Enviro. Agric. Sci., Arish Univ., Egypt.
eldemerdashhassan@gmail.com
Egypt
Mamdouh
Metwally
M.k.
Dept. Food and Dairy Sci. and Tech., Fac. Enviro. Agric. Sci., Arish Univ., Egypt.
mamdouh@aru.edu.eg
12
4
42754
2023-08-01
2023-07-10
2023-08-10
655
672
2314-6079
2682-3527
https://sinjas.journals.ekb.eg/article_319257.html
https://sinjas.journals.ekb.eg/service?article_code=319257
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Sinai Journal of Applied Sciences
https://sinjas.journals.ekb.eg/
A COMPARTIVE STUDY BETWEEN ADDING COMMERCIAL AND NANO SIZED IRON ON THE PHYSIOCHEMICAL PROPERTIES AND TEXTURE PROFILE OF YOGHURT
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Article
Created At
25 Dec 2024