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., El-Hadary, Abdallah, Osman, Ali, Alsuhaibani, Amnah Mohammed, Al-Shawi, Amal Hassan, Elkelish, Amr, Hamad, Ahmed |
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| Zdroj: | In Journal of Agriculture and Food Research December 2023 14 |
| Databáze: | ScienceDirect |
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