Open AccessEnhance of Flavor and Some Microbial, Physiochemical and Sensory Properties of Yogurt by Threonine and Glycine
Author(s) -
Watban J. Al-Zobaay,
Amer Hussein Hamdan Alzobaay
Publication year - 2022
Publication title -
mağallaẗ diyālá li-l-ʿulūm al-zirāʿiyyaẗ
Language(s) - English
Resource type - Journals
eISSN - 2310-8746
pISSN - 2073-9524
DOI - 10.52951/dasj.22140110
Subject(s) - glycine , acetaldehyde , food science , streptococcus thermophilus , chemistry , flavor , threonine , lactobacillus , acetone , ethanol , fermentation , biochemistry , amino acid , serine , enzyme