Ibrahim Khalid, R. Mohamed, S. Sultan, Abdel Magied, Yahiya Abd El-Kader, Nada Ibrahim Bakry, Abdel MagiedYahiya, A. El-kader
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引用次数: 0
Abstract
The present study aimed to investigate the effects of adding mango and pomegranate juices to probiotic yogurt. Mango ( Mangifera indieaL .) and pomegranate ( Punica granatum L .) juices were added at a ratio of 10 % to yogurt with and without probiotic bacteria over storage periods of 1, 7 and 14 days at 4 o C. The chemical composition, syneresis, viscosity
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