Production and use of eco‐friendly selenium nanoparticles in the fortification of yoghurt
Author:
Affiliation:
1. Food Industry and Nutrition Research Division Dairy Department National Research Centre Giza Egypt
2. Food Science Department Faculty of Agriculture Ain Shams University Cairo Egypt
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15510
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3. Selenium nanoparticles synthesized using an eco-friendly method: dye decolorization from aqueous solutions, cell viability, antioxidant, and antibacterial effectiveness
4. Determination of Shelf Life of Concentrated Yogurt (Labneh) Produced by In-Bag Straining of Set Yogurt using Hazard Analysis
5. Study the effect of fortifying with selenium or physiochemical and sensory properties of the functional yogurt process;Al‐Shaikh S.;Karbala Journal of Agricultural Sciences,2018
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