Evaluation of date palm pollen (Phoenix dactylifera L.) encapsulation, impact on the nutritional and functional properties of fortified yoghurt

Author:

El-Kholy Wedad MohamedORCID,Soliman Tarek NourORCID,Darwish Amira Muhammad GalalORCID

Publisher

Public Library of Science (PLoS)

Subject

Multidisciplinary

Reference66 articles.

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2. Formation and physical properties of yogurt;WJ Lee;Asian-Australasian J Anim Sci,2010

3. Effect of Different Additives from local source on the quality of yoghurt;ST Mehmood;Pakistan J Nutr,2008

4. Evaluation of bioactive properties of pollen extracts as functional dietary food supplement.;G Kroyer;Innov Food Sci Emerg Technol,2001

5. Comparative Study of the Nutritional Value of Four Types of Egyptian Palm Pollens;M Bishr;J Pharm Nutr Sci,2012

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