Open AccessEFFECT OF USING STEVIA LEAF POWDER IN THE MANUFACTURE OF A DAIRY PRODUCT (CREAM) AGAINST THE MICROORGANISMS THAT CAUSE FOOD SPOILAGE AND THEIR ACCEPTANCE BY THE CONSUMER
Author(s) -
Hamdia M. S. Al-hamdani
Publication year - 2022
Publication title -
al-mağallaẗ al-ʿirāqiyyaẗ li-buḥūṯ al-sūq wa-ḥimāyaẗ al-mustahlik/al-mağallaẗ al-ʿirāqiyyaẗ li-buḥūṯ al-sūq wa-ḥimāyaẗ al-mustahlik
Language(s) - English
Resource type - Journals
eISSN - 2523-6180
pISSN - 2071-3894
DOI - 10.28936/jmracpc14.1.2022.(3
Subject(s) - stevia , sweetness , food science , sugar , flavor , taste , food spoilage , artificial sweetener , calorie , aftertaste , chemistry , medicine , biology , alternative medicine , pathology , bacteria , genetics , endocrinology