Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Khaled G. Zaki"'
Publikováno v:
Food Chemistry Advances, Vol 5, Iss , Pp 100776- (2024)
The physicochemical, sensorial, and probiotics viability properties of supplemented probiotic yogurt with beet juice (BJ) at various ratios (0–5)% in fresh and stored yogurts were determined. 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity
Externí odkaz:
https://doaj.org/article/a16f3083d80240048219fb9fbe97e1a8
Autor:
Mohamed F. Y. Hassan, Khaled H. Salman, Khaled G. Zaki, Noha A. Hassan, Hanadi Saleh S. Alahaideb, Abd-Ellah A. Abd-Alla
Publikováno v:
Dairy, Vol 5, Iss 1, Pp 118-133 (2024)
Egyptian Jallab (EJ) is a conical candy (light to dark brown), manufactured from a part of sugar cane juice, that is used in the black honey industry. EJ is considered an unrefined sugar or a non-centrifugal form of sugar. The traditional use of Jall
Externí odkaz:
https://doaj.org/article/8b5f71ec3f4640cb9a18529ea1a09751