Yogurt fortified with enzyme-modified egg white lysozyme impact on sensory, physicochemical, and microbiological properties and potential for functional product development
| Autor: | Awad, Dina A.B. a, ∗, El-Hadary, Abdallah b, Osman, Ali c, Alsuhaibani, Amnah Mohammed d, Al-Shawi, Amal Hassan d, Elkelish, Amr e, Hamad, Ahmed a |
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| Zdroj: | In Journal of Agriculture and Food Research December 2023 14 |
| Databáze: | ScienceDirect |
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