Physicochemical, Microbiological, and Sensorial Quality Attributes of a Fermented Milk Drink (Laban) Fortified with Date Syrup (Dibs) during Cold Storage

This study investigated the nutritional, microbial, and sensory quality attributes of a fermented milk (laban) drink flavored with date syrup (dibs) during cold storage at 4 °C for 7 days. Date syrup was added to laban in specific proportions (2.5, 5, 7.5, 10, 12.5, and 15% date syrup/total weight o...

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Detalles Bibliográficos
Autores principales: Alhamdan, Abdullah M., Al Juhaimi, Fahad Y., Hassan, Bakri H., Ehmed, Kheled A., Mohamed Ahmed, Isam A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701252/
https://www.ncbi.nlm.nih.gov/pubmed/34945708
http://dx.doi.org/10.3390/foods10123157

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701252/
https://www.ncbi.nlm.nih.gov/pubmed/34945708
http://dx.doi.org/10.3390/foods10123157

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