Effect of oat flour supplementation on the physicochemical, microbiological and organoleptic properties of low fat probiotic labneh

Faculty Agriculture Year: 2019
Type of Publication: ZU Hosted Pages:
Authors:
Alsayed Abdelsatar Mohamed Alsaide
Journal: Egyptian Journal of Dairy Science. The Egyptian Society of Dairy Science Volume: 47
Keywords : Effect , , flour supplementation , , physicochemical, microbiological , organoleptic    
Abstract:
In the last years, dairy industry researches have paid a great attention for the supplementation of various dairy products with natural additives to improve and enhance functional properties. In this study, the influence of using different
    
     
 
       

Author Related Publications

  • Alsayed Abdelsatar Mohamed Alsaide, "UALITYQ OF BRINZA LIKE CHEESE MANUFACTURED FROM DIFFERRENT TYPES OF MILK", Zagazig J. Agric. Res., Vol. 42 No. (3) 2015, 2015 More
  • Alsayed Abdelsatar Mohamed Alsaide, "Production of Probiotic Low-Fat Yoghurt Supplemented with Guava Seeds Powder", Mansoura University, 2020 More
  • Alsayed Abdelsatar Mohamed Alsaide, "Effect of Fermented Camel Milk Containing Pumpkin Seed Milk on the Oxidative Stress Induced by Carbon Tetrachloride in Experimental Rats", MDPI, Basel, Switzerland, 2022 More
  • Alsayed Abdelsatar Mohamed Alsaide, "Bioactivity, Physicochemical and Sensory Properties of Probiotic Yoghurt Made from Whole Milk Powder Reconstituted in Aqueous Fennel Extract", MDPI, Basel, Switzerland, 2022 More

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