N.K. Alqahtani
Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia
LiveDNA: 966.33680
A. Helal
Department of Food and Dairy Sciences and Technology, Damanhour University, Egypt
T.M. Alnemr
Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia
LiveDNA: 20.32536
O. Marquez
Centro Universitario UAEM Amecameca, Universidad Aut�noma del Estado de Mexico, Amecameca, Mexico
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How to cite this article
N.K. Alqahtani, A. Helal, T.M. Alnemr and O. Marquez, 2020. Influence of Tomato Pomace Inclusion on the Chemical, Physical and Microbiological Properties of Stirred Yoghurt. International Journal of Dairy Science, 15: 152-160.
DOI: 10.3923/ijds.2020.152.160
URL: https://scialert.net/abstract/?doi=ijds.2020.152.160
DOI: 10.3923/ijds.2020.152.160
URL: https://scialert.net/abstract/?doi=ijds.2020.152.160