Physicochemical and sensory profile of spiced yogurt as affected by ginger supplementation

Author:

Aamir Muhammad1,Arshad Arfa1,Afzaal Muhammad2,Rakha Allah1,Jalel Mahsen Oda Nooralhuda3,Nadeem Muhammad4,Saeed Farhan2,Ahmed Aftab5,Imran Ali2,Ateeq Huda26,Farooq Rimsha2,Islam Fakhar27,Manoharadas Salim8,Nawaz Asad9,Asif Shah Mohd1011ORCID

Affiliation:

1. National Institute of Food Science and Technology (NIFSAT), University of Agriculture, Faisalabad, Pakistan

2. Food Safety and Biotechnology Laboratory, Department of Food Science, Government Colege University, Faisalabad, Pakistan

3. Department of Nursing, National University of Science and Technology, Dhi Qar, Iraq

4. Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan

5. Department of Nutritional Sciences, Government College University Faisalabad, Faisalabad, Pakistan

6. University Institute of Food Science and Technology, The University of Lahore, Lahore, Pakistan

7. Department of Clinical Nutrition, NUR International University, Lahore, Pakistan

8. Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, Saudi Arabia

9. Hunan Engineering Technology Research Center for Comprehensive Development and Utilization of Biomass Resources, College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yongzhou, Hunan, China

10. Center for Global Health Research, Saveetha Medical College and Hospital, Saveetha Institute of Medical and Technical Sciences, Chennai, Tamil Nadu, India

11. Department of Economics, Kabridahar University, Kabri Dahar, Somali, Ethiopia

Funder

King Saud University

Publisher

Informa UK Limited

Subject

Food Science

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