Citation to this article as recorded by
Abdalla, M.O.M. and S.Z.A.N. Ahmed, 2010. Chemical composition of mish "A traditional fermented dairy product" from different plants during storage. Pak. J. Nutr., 9: 209-212. CrossRef |
Mohammad, E.E.B. and I.E.M. El-Zubeir, 2011. Chemical composition and microbial load of set yoghurt from fresh and recombined milk powder in Khartoum State, Sudan. Int. J. Dairy Sci., 6: 172-180. CrossRef |
Patel, P.R. and J. Singh, 2011. Sensory quality assessment of sago based sweetened carrot yoghurt. Int. J. Dairy Sci., 6: 330-334. CrossRefDirect Link |
Salih, M.A.M. and M.O.M. Abdalla, 2017. Physicochemical and sensory characteristics of stirred yoghurt flavoured with mango (Mangifera indica L.) during storage period. Pak. J. Nutr., 16: 378-383. CrossRefDirect Link |
How to cite this article
Salwa A. Aly, E. A. Galal and Neimat A. Elewa, 2004. Carrot Yoghurt : Sensory, Chemical, Microbiological Properties and Consumer Acceptance. Pakistan Journal of Nutrition, 3: 322-330.
DOI: 10.3923/pjn.2004.322.330
URL: https://scialert.net/abstract/?doi=pjn.2004.322.330
DOI: 10.3923/pjn.2004.322.330
URL: https://scialert.net/abstract/?doi=pjn.2004.322.330