Producing Yoghurt of High Nutritional and Healthy Value Supplemented With Zucchini Flower

Producing Yoghurt of High Nutritional and Healthy Value Supplemented With Zucchini Flower

This study investigated the effect of incorporating zucchini (Cucurbita pepo L.) flowers on the nutritional and sensory properties of yogurt during refrigerated storage (4±1°C) for 3 weeks. Fresh and stored yogurt samples were assessed for chemical composition (total solids, protein, fat, ash, miner...

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Bibliographic Details
Main Authors: Howida, A. EL-Sayed, Mona, A. Hassan, Amira, S. Abd Elsalam
Format: Article
Language:English
Published: Food Technology Research Institute, ARC 2024-09-01
Series:Food Technology Research Journal
Subjects:
zucchini flower
yoghurt
nutritional and healthy value
Online Access:https://ftrj.journals.ekb.eg/article_378318_b894e1894wAYtj4ochrfpYJT9c5sJVr6YxwTKid.pdf
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