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Effect of addition of Syrian thyme (Thymus syriacus) on physiochemical and sensory quality of Sudanese Mudaffara cheese during storage
This study was designed to introduce Syrian thyme (Thymus syriacus) as a new additive flavor for Mudaffara cheese. Mudaffara cheese was prepared from cow’s milk using the commonly used black cumin as control and Syrian thyme (0.3 and 0.5%) as treatment. The physiochemical properties and the sensory...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Springer India
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9716158/ https://www.ncbi.nlm.nih.gov/pubmed/36474963 http://dx.doi.org/10.1007/s13197-022-05634-7 |