Impact of Mint and Clove Extract (Nanoformulations) on Functional Yoghurt Properties
Last updated: 30 Dec 2024
10.21608/jfds.2023.224347.1121
clove, mint, Nanoformulations, Total phenolic, functional yoghurt
Asmaa
El-Awady
A.
Dairy Department, Faculty of Agriculture, Mansoura University, Mansoura, Egypt
asmaa-elawady@mans.edu.eg
Mansoura
0000-0002-6784-5134
Huda
Yossif
Dairy Department, Faculty of Agriculture, Mansoura University, Mansoura 35516, Egypt.
memozad7@yahoo.com
M.
Abo-Srea
M.
Dairy Department, Faculty of Agriculture, Mansoura University, Mansoura 35516, Egypt.
Ola
Shalabi
M. A. K.
Dairy Department, Faculty of Agriculture, Mansoura University, Mansoura 35516, Egypt.
14
8
43327
2023-08-01
2023-09-04
2023-08-01
181
188
2090-3650
2090-3731
https://jfds.journals.ekb.eg/article_315839.html
https://jfds.journals.ekb.eg/service?article_code=315839
1
Original Article
886
Journal
Journal of Food and Dairy Sciences
https://jfds.journals.ekb.eg/
Impact of Mint and Clove Extract (Nanoformulations) on Functional Yoghurt Properties
Details
Type
Article
Created At
30 Dec 2024