Production and evaluation of probiotic brown yoghurt made from buffalo milk as an innovative functional dairy product

被引：0
|
作者：
Sameh S. El-Hadad [1 ]
Mahmoud Abd El-Aziz [1 ]
Mohamed T. Fouad [1 ]
Ahmed F. Sayed [1 ]
Rehab S. Sayed [2 ]
机构：
[1] National Research Centre,Dairy Department, Food Industries & Nutrition Research Institute
[2] Agricultural Research Centre,Regional Centre for Food and Feed
来源：
Annals of Microbiology | / 74卷 / 1期
关键词：
Brown yoghurt; Probiotic bacteria; Maillard reaction; Physiochemical properties; Sensory qualities;
D O I：
10.1186/s13213-024-01785-4
中图分类号：
学科分类号：
摘要：
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