Chemical, Microbiological, Rheological and Sensory Properties of Yoghurt Fortified with Selenium | ||||
| Assiut Journal of Agricultural Sciences | ||||
| Article 5, Volume 50, Issue 4, December 2019, Page 51-63 PDF (378.45 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajas.2020.70972 | ||||
 View on SCiNiTO | ||||
| Abstract | ||||
| 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). | ||||
| Keywords | ||||
| yoghurt; trace elements; sodium selenite (Na2SeO3) | ||||
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