Producing Yoghurt of High Nutritional and Healthy Value Supplemented With Zucchini Flower
This study investigated the effect of incorporating zucchini (Cucurbita pepo L.) flowers on the nutritional and sensory properties of yogurt during refrigerated storage (4±1°C) for 3 weeks. Fresh and stored yogurt samples were assessed for chemical composition (total solids, protein, fat, ash, miner...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Food Technology Research Institute, ARC
2024-09-01
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| Series: | Food Technology Research Journal |
| Subjects: | |
| Online Access: | https://ftrj.journals.ekb.eg/article_378318_b894e1894wAYtj4ochrfpYJT9c5sJVr6YxwTKid.pdf |
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