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  1. International Journal of Dairy Science
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  3. 169-181
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International Journal of Dairy Science

Year: 2020 | Volume: 15 | Issue: 4 | Page No.: 169-181
DOI: 10.3923/ijds.2020.169.181

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Authors


Mohamed A. Mustafa

Country: Egypt

Mahmoud  Ashry

Mahmoud Ashry

LiveDNA: 20.12591

Heba  H. Salama

Heba H. Salama

LiveDNA: 20.15430

Samy  M. Abdelhamid

Samy M. Abdelhamid

LiveDNA: 20.33697

Laila K. Hassan

Country: Egypt

Khaled G. Abdel-Wahhab

Country: Egypt

Keywords


  • ameliorative role
  • ashwagandha ethanolic extract
  • Functional yogurt
  • microbiological
  • physicochemical
  • sensory qualities
  • toxicity
Research Article

Ameliorative Role of Ashwagandha/Probiotics Fortified Yogurt against AlCl3 Toxicity in Rats

Mohamed A. Mustafa, Mahmoud Ashry , Heba H. Salama , Samy M. Abdelhamid , Laila K. Hassan and Khaled G. Abdel-Wahhab
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Citations in impact factor journals

Production and use of eco‐friendly selenium nanoparticles in the fortification of yoghurt
Journal of Food Processing and Preservation Vol. 45, Issue 6, , 2021
Preparation of symbiotic whey protein gel as a carrier of free and encapsulated probiotic bacteria
Journal of Food Processing and Preservation

Citation to this article as recorded by Crossref logo

Advancement of yogurt production technology
Advances in Dairy Microbial Products
The role of serotonin within the microbiota-gut-brain axis in the development of Alzheimer’s disease: a narrative review
Ageing Research Reviews

How to cite this article

Mohamed A. Mustafa, Mahmoud Ashry, Heba H. Salama, Samy M. Abdelhamid, Laila K. Hassan and Khaled G. Abdel-Wahhab, 2020. Ameliorative Role of Ashwagandha/Probiotics Fortified Yogurt against AlCl3 Toxicity in Rats. International Journal of Dairy Science, 15: 169-181.

DOI: 10.3923/ijds.2020.169.181

URL: https://scialert.net/abstract/?doi=ijds.2020.169.181

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