Incorporation of propolis as a natural additive to enhance rheological, physicochemical and sensorial properties of yoghurt

Ibtesam R Mowafi; M. A. Ali; Hanan Ahmed

doi:10.21608/svuijas.2025.388688.1475

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Cite this Article (APA)

Ibtesam, R. M., M., A. A., Hanan, A. (2025). Incorporation of propolis as a natural additive to enhance rheological, physicochemical and sensorial properties of yoghurt. SVU-International Journal of Agricultural Sciences. https://doi.org/10.21608/svuijas.2025.388688.1475

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