Enhance of Flavor and Some Microbial, Physiochemical and Sensory Properties of Yogurt by Threonine and Glycine
This study was aimed to enhance the flavor and some microbial, physiochemical and sensorial properties of yogurt by threonine and glycine. This study included the estimation (acetaldehyde, acetone and ethanol), acetaldehyde content was 13.46, 13.9, 19.52, 13.99, 28.76, 27.31 and 18.52 mg L-1 f...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Diyala
2022-06-01
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| Series: | مجلة ديالى للعلوم الزراعية |
| Subjects: | |
| Online Access: | https://journal.djas.uodiyala.edu.iq/index.php/dasj/article/view/3486 |