University of Khartoum

Physicochemical and Sensory Characteristics of Set Yoghurt Flavoured with Baobab (Adansonia digitata) Fruit Pulp

Physicochemical and Sensory Characteristics of Set Yoghurt Flavoured with Baobab (Adansonia digitata) Fruit Pulp

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Title: Physicochemical and Sensory Characteristics of Set Yoghurt Flavoured with Baobab (Adansonia digitata) Fruit Pulp
Author: Ahmed, Somia Mohamed Mohamed
Abstract: Fermented dairy products have long been an important component of nutritional diet. Microbiological processes have resulted in the production of different fermented milk products of higher nutritional value under controlled conditions. Yoghurt is a fermented dairy product having several health benefits. Yoghurt starter culture consists of a blend of Streptococcus thermophilus and Lactobacillus bulgaricus.
URI: http://khartoumspace.uofk.edu/123456789/24366
Date: 2015


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