Fundamental elements to produce sesame yoghurt from sesame milk

American Journal of Applied Sciences

Volumn 8, Issue 11, 2011, Pages 1086-1092

  Afaneh, Ibrahim ^a   Abu Alruz, Khaled ^b   Quasem, Jihad M ^c   Sundookah, Ahmad ^d   Abbadi, Jehad ^a   Alloussi, Suleiman ^a   Ayyad, Ziad ^a  

^a AL QUDS UNIVERSITY   (Palestine)

^b MUTAH UNIVERSITY   (Jordan)

^c TAIBAH UNIVERSITY   (Saudi Arabia)

^d APPLIED SCIENCE PRIVATE UNIVERSITY   (Jordan)

Author keywords

Acid production; Dairy products; Drinking yoghurt; Flavor development; Sensory properties; Sesame milk; Skim milk; Starter culture; Yoghurt starter

Indexed keywords

EID: 80053086832     PISSN: 15469239     EISSN: 15543641     Source Type: Journal    
DOI: 10.3844/ajassp.2011.1086.1092     Document Type: Article

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