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pro vyhledávání: '"Govind B. Yenge"'
Autor:
Ganesh N. Shelke, Vikram P. Kad, Govind B. Yenge, Ritu B. Kukde, Sudama R. Kakade, Sati Y. Al-Dalain, Moawiya A. Haddad, Ahmed Abdeen, Samah F. Ibrahim, Adel Abdelkhalek, Florin Imbrea, Liana Fericean, Heba I. Gharmy, Mohamed K. Morsy
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2023)
The current work aimed to enhance the quality, antioxidant activity, and sensory properties of low-fat soft cheese using Jamun Juice (Syzygium cumini L.) powder (JJP). Spray-dried JJP was added to soft cheese at four concentrations (4, 8, 12, and 16%
Externí odkaz:
https://doaj.org/article/74388eab53204959a963ed7bcf4644fb