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1 Ergebnisse
1
Physicochemical, Microbiological, and Sensorial Quality Att..:
Abdullah M. Alhamdan
;
Fahad Y. Al Juhaimi
;
Bakri H. Hassan
..
https://www.mdpi.com/2304-8158/10/12/3157. , 2021
Link:
https://doi.org/10.3390/foods10123157
RT Journal T1
Physicochemical, Microbiological, and Sensorial Quality Attributes of a Fermented Milk Drink (Laban) Fortified with Date Syrup (Dibs) during Cold Storage
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:76faaf87cfa9420a9fe9b78febb89338&Exemplar=1&LAN=DE A1 Abdullah M. Alhamdan A1 Fahad Y. Al Juhaimi A1 Bakri H. Hassan A1 Kheled A. Ehmed A1 Isam A. Mohamed Ahmed PB MDPI AG YR 2021 K1 laban (fermented milk) K1 date dibs K1 nutritional quality K1 sensory K1 shelf-life K1 Chemical technology K1 TP1-1185 JF https://www.mdpi.com/2304-8158/10/12/3157 LK http://dx.doi.org/https://doi.org/10.3390/foods10123157 DO https://doi.org/10.3390/foods10123157 SF ELIB - SuUB Bremen
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