أعضاء هيئة التدريس - جامعة بنها
Amino Acids, Fatty Acids and Volatile Compounds of Yoghurt Supplemented with Probiotic, Royal Jelly and Pollen Grain
Nutrition & Food Science International Journal • 2018
معلومات البحث
المؤلفون
Atallah A
الكلمات المفتاحية
Yoghurt; Probiotic; Amino acids; Fatty acids; Volatile compounds; Minerals; Nutrition
المجلة العلمية
Nutrition & Food Science International Journal
الناشر
Juniper Publishers
المجلد
6
العدد
4
الصفحات
001-006
publication.type
International
رابط البحث
Not Available
المواد المرفقة
Not Available
الملخص
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