Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Ali M. Saadi"'
Evaluation of milk source on physicochemical, texture, rheological and sensory properties of yogurts
Publikováno v:
Journal of Applied and Natural Science. 15:128-136
Yogurt is one of the world's most widely consumed dairy products and can be produced from different types of milk. The present research aimed to compare the effects of utilizing whole raw milk from cattle viz. cows, buffaloes, sheep, and goats in fou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::36b2673ff2f27d0cbcb11d8980166de2
https://doi.org/10.31018/jans.v15i1.4269
https://doi.org/10.31018/jans.v15i1.4269
Publikováno v:
Food Research. 5:211-215
The purpose of this study was to produce soft cheese fortified with cardamom and cinnamon herbs and evaluate its effects on the vital tissues of male rats. Both herbs were used at concentration 0.2 and 0.4 g/100 g. Chemical composition and sensory ev
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::057b9be83a012e1ab67b922a6f8b9283
https://doi.org/10.26656/fr.2017.5(1).501
https://doi.org/10.26656/fr.2017.5(1).501
Publikováno v:
Research Journal of Pharmacy and Technology. 13:74
The research was carried out on 40 people working in the Radiology Department at Azadi Hospital, Kirkuk General Hospital, Dar Al-Hikma Al-Ahli Hospital and Dar Al-Salam Al-Ahly Hospital in the city of Kirkuk for the period from September to November
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::999c06d2bea7d0e81934934fbe812b1f
https://doi.org/10.5958/0974-360x.2020.00013.x
https://doi.org/10.5958/0974-360x.2020.00013.x
Autor:
Ali M. Saadi, Fadheelah S Azeez
Publikováno v:
Research Journal of Pharmacy and Technology. 12:1659
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3d8c246f5199f7414b2390bd0080060a
https://doi.org/10.5958/0974-360x.2019.00278.6
https://doi.org/10.5958/0974-360x.2019.00278.6
Autor:
Ali M. Saadi
Publikováno v:
Scopus-Elsevier
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::0dbc12a24a179458d56fdc98129ba1b8
http://www.scopus.com/inward/record.url?eid=2-s2.0-85063177958&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-85063177958&partnerID=MN8TOARS
Publikováno v:
Food Science and Technology
Food Science and Technology v.41 n.4 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 41, Issue: 4, Pages: 1033-1040, Published: 26 OCT 2020
Food Science and Technology v.41 n.4 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 41, Issue: 4, Pages: 1033-1040, Published: 26 OCT 2020
Ice cream is a popular frozen dairy product over the world, and there are many types of ice cream that differ according to additives and manufactured way, the goal of this research was to prepare skim milk dried fruits powder (banana, quince peach, a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::275c50ae5214279d3252ccb40b43d6c2
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005026208&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005026208&tlng=en
Publikováno v:
Scopus-Elsevier
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::5ab67fb13a8e64f184fff7a1b96b8517
http://www.scopus.com/inward/record.url?eid=2-s2.0-85074632451&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-85074632451&partnerID=MN8TOARS
Publikováno v:
Scopus-Elsevier
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::17eec4dfff5862953744d9666c2b157c
http://www.scopus.com/inward/record.url?eid=2-s2.0-85075938052&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-85075938052&partnerID=MN8TOARS