Compositional characteristics of dairy products and their potential nondairy applications after shelf-life.

Autor: Nasralla NN; Dairy Science Department, Faculty of Agriculture, New Valley University, El-Kharga, 72511, Egypt., Gomah NH; Dairy Science Department, Faculty of Agriculture, Assiut University, Assiut, 71526, Egypt.; Faculty of Science, University of Hafr Al Batin, Hafar Al-Batin, 31991, Saudi Arabia., Aly MM; Department of Chemistry, Faculty of Science, Assiut University, Assiut, 71526, Egypt., Abdel-Aleem JA; Department of Industrial Pharmacy, Faculty of Pharmacy, Assiut University, Assiut, 71526, Egypt., Hammam ARA; Dairy Science Department, Faculty of Agriculture, Assiut University, Assiut, 71526, Egypt.; Dairy and Food Science Department, South Dakota State University, Brookings, SD, 57007, USA., Osman DM; Dairy Science Department, Faculty of Agriculture, Assiut University, Assiut, 71526, Egypt., El-Derwy YMA; Dairy Science Department, Faculty of Agriculture, Assiut University, Assiut, 71526, Egypt.

Publikováno v: Current research in food science [Curr Res Food Sci] 2022 Jan 06; Vol. 5, pp. 150-156. Date of Electronic Publication: 2022 Jan 06 (Print Publication: 2022).