| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 9486933 | Food Control | 2005 | 5 Pages |
Abstract
When comparing roub and mish a non significant differences were obtained for the measurements. Between mixture and roub significance variations were reported for ash %, lactic acid % (P ⩽ 0.05) and lactose (P ⩽ 0.001). Also, significance variations were found in ash % (P ⩽ 0.05), and lactose % (P ⩽ 0.001), when comparing mixture and mish. This could be due to fermentation and addition of spices.
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Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Ibtisam E.M. El Zubeir, Wigdan M. Abdalla, O.A.O. El Owni,