Chemical, Rheological and Sensory Evaluation of Yoghurt Supplemented with Turmeric
Mervat Ibrahim Foda, Mahmoud Abd El‐Aziz, Abanob Awad
- ISSN / E-ISSN
- — / —
- DOI
- 10.3923/ijds.2007.252.259 ↗
- Volume · Issue · Pages
- 2 · 3 · 252-259
- Publisher
- Asian Network for Scientific Information
- Article URL
- https://doi.org/10.3923/ijds.2007.252.259 ↗
- Article details
- Unverified
Publication date (each date has its type and source)
15 Jun 2007
OpenAlex publication date · source: OpenAlex
| Type | Date | Source |
|---|---|---|
| OpenAlex publication date | 15 Jun 2007 | OpenAlex |
Keywords (as given): yogurt; turmeric; functional foods; rheological properties; sensory evaluation; chemical composition; food fortification
HEC Status at Publication Not the journal's current status
HEC Status at PublicationNot conclusive
Historical status could not be conclusively determined.
- HEC status cannot be determined for this date: no HEC list is recorded as in effect on it.
Best available information, not a definitive status: HEC status cannot be determined for this date: no HEC list is recorded as in effect on it.
- Journal
- International Journal of Dairy Science
- Publication date used
- 15 Jun 2007 (OpenAlex publication date)
- Applicable HEC period
- None recorded for this date
- Category
- —
- Recognition status
- Unknown (NO_PERIOD_FOR_DATE)
- Source
- —
- Verification status
- Not available
This is an automatically generated summary based on the information available on the publication date. Terms & conditions apply.