Experimental Investigation and Modeling for the Influence of Adding Date Press Cake on Drinkable Yogurt Quality

The extraction of date syrup produces a large quantity of by-product known as date press cake (DPC). This study aimed to utilize valuable ingredients of the DPC by adding 0 (Control), 2, 4, and 6% (g/100 g) of its powder to drinkable yogurt before fermentation. The physicochemical properties, textur...

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Detalles Bibliográficos
Autores principales: Alqahtani, Nashi K., Alnemr, Tareq M., Alsalem, Abdullah K., Alotaibi, Mutlaq M., Mohammed, Maged
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048582/
https://www.ncbi.nlm.nih.gov/pubmed/36981148
http://dx.doi.org/10.3390/foods12061219

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048582/
https://www.ncbi.nlm.nih.gov/pubmed/36981148
http://dx.doi.org/10.3390/foods12061219

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