Fundamental Elements to Produce Sesame Yoghurt from Sesame Milk

著录项

• 来源
  《American journal of applied sciences》 |2011年第11期|p.1086-1092|共7页
• 作者

  Ibrahim Afaneh; Khaled Abu-Alruz; Jihad M. Quasem; Ahmad Sundookah; Jehad Abbadi; Suleiman Alloussi; Ziad Ayyad;

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• 作者单位

  Department of Food Science and Technology, Faculty of Science and Technology, Al-Quds University, P.O. Box 20002, Jerusalem, Palestine;

  Department of Nutrition and Food Technology, Faculty of Agriculture, Mutah University, Karak, Jordan;

  Deanship of Educational Services, Taibah University, Al-Madina Almnura, Saudi Arabia;

  Department of Nutrition and Food Science, Faculty of Allied Medical Sciences, Applied Science University, Amman, Jordan;

  Department of Biology, Al-Quds University, Jerusalem, Palestine;

  Department of Food Science and Technology, Faculty of Science and Technology, Al-Quds University, P.O. Box 20002, Jerusalem, Palestine;

  Department of Food Science and Technology, Faculty of Science and Technology, Al-Quds University, P.O. Box 20002, Jerusalem, Palestine;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类
• 关键词

  sesame milk; sensory properties; skim milk; dairy products; flavor development; yoghurt starter; starter culture; drinking yoghurt; acid production;

  机译：芝麻奶感官特性;脱脂牛奶;乳制品;风味发展;酸奶发酵剂;入门文化;喝酸奶产酸;