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Egyptian Jallab as Sugar Substitute, Antioxidant, and Colorant Agent in the Manufacturing of Functional Ice Cream.
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- Dairy, 2024, v. 5, n. 1, p. 118, doi. 10.3390/dairy5010010
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- Article
Improving the Functional Properties of Bio-yogurt by Adding Whey Protein Concentrate and Arabic Gum.
- Published in:
- Assiut Journal of Agricultural Sciences, 2023, v. 54, n. 1, p. 19, doi. 10.21608/ajas.2022.169803.1190
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- Article