Development of a Novel Functional Yogurt Fortified With Ziziphus lotus Fruit: Enhancement of Antioxidant Capacity, Physicochemical Properties, and Sensory Quality

Documenti analoghi

• Protective Role of Ziziphus lotus Fruits and Leaves Extracts Towards BPA ‐Associated Testis Toxicity
  di: Dhekra Grami, et al.
  Pubblicazione: (2026)
• The Effect of Aqueous Extract of Rosa canina on Antioxidant Activity, Sensory Evaluation, and Physicochemical Properties of Yogurt
  di: Shokoofeh Hosseini, et al.
  Pubblicazione: (2025)
• Physicochemical, Antioxidant, and Sensory Characteristics of Sponge Cake Fortified with Quinoa Flour, Oolong, and White Tea Powder
  di: Anita Ardeshir, et al.
  Pubblicazione: (2024)
• Physicochemical, Sensory, and Antioxidant Properties of Wheat Biscuits Fortified With Soy Flour and Guava ( Psidium guajava ) Powder
  di: Md. Jaynal Abedin, et al.
  Pubblicazione: (2026)
• Evaluation of Physicochemical and Sensory Properties of Multi‐Nutrient Fortified Flours
  di: Gaurav Chaudhary, et al.
  Pubblicazione: (2025)