Fortification of camel milk yogurt with carob syrup and powder: Impact on physicochemical, microbial, antioxidant, rheological and sensory properties

The incorporation of natural ingredients into dairy products offers a promising approach to enhancing their quality. This study investigates the effects of fortifying camel milk yogurt with carob powder and syrup to improve its nutritional profile, texture, sensory characteristics, and microbiologic...

詳細記述

書誌詳細

出版年:	Applied Food Research
主要な著者:	Abir Omrani, Amel Sboui, Maha Hamouda, Mohamed Dbara, Mohamed Hammadi, Touhami Khorchani
フォーマット:	論文
言語:	英語
出版事項:	Elsevier 2025-12-01
主題:	Camel milk yogurt Carob fortification Rheological properties Sensory evaluation Antioxidant activity
オンライン･アクセス:	http://www.sciencedirect.com/science/article/pii/S2772502225006389