Articles Related to Microbiological analysis
Preparation of Fibre Fortified Basundi Using Date Fruit (Phoenix dactylifera)
Fibre fortified basundi was prepared using different levels of dried crushed date fruit (Phoenix dactylifera) with a view to optimize the process for its manufacture and to study its chemical, sensory and microbiological qualities. Initially the preliminary trials were conducted by blending of different levels of date fruit crush viz; 0, 2, 4, 6, 8, 10 and 12% in the basundi with 5% sugar to finalize the experimental treatments.
Editorial Board Members Related to Microbiological analysis
Osman Erkmen
Professor
Department of Food Engineering
University of Gaziantep
Turkey
Department of Food Engineering
University of Gaziantep
Turkey