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pro vyhledávání: '"Nashi Khalid Alqahtani"'
Autor:
Nashi Khalid Alqahtani, Aliaa Ali Darwish, Reham Kamal El-Menawy, Tareq Morad Alnemr, Esmat Aly
Publikováno v:
International Journal of Food Properties, Vol 24, Iss 1, Pp 433-445 (2021)
This study investigated the impact of added white oat flour on structure, and acceptability of goat milk yogurt (GMY) as well as antioxidant activity during in vitro digestion. The four GMY formulations prepared were Y0, Y1, Y2, and Y3 that contain 0
Externí odkaz:
https://doaj.org/article/2a6bb2bfb4a04c17b3a0347b815fe86d
