| publication name | 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 | download |
| 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