The Use of an Infrared Oven in Drying Probiotic Yoghurt and Studying the Chemical, Microbial, and Sensory Properties of Dried Yoghurt During Storage Periods
Crossref DOI link: https://doi.org/10.23975/bjvr.2025.159502.1217
Published Online: 2025-09-01
Published Print: 2025-09-01
Update policy: https://doi.org/10.23975/crossmark_policy
jaafar, fatimah
mahdi, hassan
Niamah, Alaa
