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Dr. Atallaha Abd Elrazk Atallaha Mabrouk :: Publications:

Title:
Amino Acids, Fatty Acids and Volatile Compounds of Yoghurt Supplemented with Probiotic, Royal Jelly and Pollen Grain
Authors: Atallah A
Year: 2018
Keywords: Yoghurt; Probiotic; Amino acids; Fatty acids; Volatile compounds; Minerals; Nutrition
Journal: Nutrition & Food Science International Journal
Volume: 6
Issue: 4
Pages: 001-006
Publisher: Juniper Publishers
Local/International: International
Paper Link: Not Available
Full paper Atallaha Abd Elrazk Atallaha Mabrouk_NFSIJ.MS.ID.555692.pdf
Supplementary materials Not Available
Abstract:

The effects of adding RJ and PG with probiotic strains (Bifidobacterium angulatum, Lactobacillus gasseri and Lactobacillus rhamnosus) on the AA; FA and volatile compounds of yoghurt were studied. Addition of RJ and PG increased significantly AA and FA contents of the prepared yoghurt. The yoghurt treatments (T1, T2,T3) were higher (P

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