Selenium (Se) is a trace element that is essential to human life. The present study was conducted to study the use of three levels of (Se) in manufacture of yoghurt as follows: 0.2, 0.4 and 0.6ppm treatments were coded T1, T2 andT3 respectively. Beside of previous treatments control sample was carried out (without Se addition).
(2020). Chemical, Microbiological, Rheological and Sensory Properties of Yoghurt Fortified with Selenium. Assiut Journal of Agricultural Sciences, 50(4), 51-63. doi: 10.21608/ajas.2020.70972
MLA
. "Chemical, Microbiological, Rheological and Sensory Properties of Yoghurt Fortified with Selenium". Assiut Journal of Agricultural Sciences, 50, 4, 2020, 51-63. doi: 10.21608/ajas.2020.70972
HARVARD
(2020). 'Chemical, Microbiological, Rheological and Sensory Properties of Yoghurt Fortified with Selenium', Assiut Journal of Agricultural Sciences, 50(4), pp. 51-63. doi: 10.21608/ajas.2020.70972
VANCOUVER
Chemical, Microbiological, Rheological and Sensory Properties of Yoghurt Fortified with Selenium. Assiut Journal of Agricultural Sciences, 2020; 50(4): 51-63. doi: 10.21608/ajas.2020.70972