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International Journal of Food Properties Volume 26, 2023 - Issue 2
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Research Article

Physicochemical and sensory profile of spiced yogurt as affected by ginger supplementation

Muhammad Aamira National Institute of Food Science and Technology (NIFSAT), University of Agriculture, Faisalabad, PakistanView further author information
,
Arfa Arshada National Institute of Food Science and Technology (NIFSAT), University of Agriculture, Faisalabad, PakistanView further author information
,
Muhammad Afzaalb Food Safety and Biotechnology Laboratory, Department of Food Science, Government Colege University, Faisalabad, PakistanCorrespondence[email protected]
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,
Allah Rakhaa National Institute of Food Science and Technology (NIFSAT), University of Agriculture, Faisalabad, PakistanView further author information
,
Nooralhuda Jalel Mahsen Odac Department of Nursing, National University of Science and Technology, Dhi Qar, IraqView further author information
,
Muhammad Nadeemd Department of Food Sciences, Government College University Faisalabad, Faisalabad, PakistanView further author information
,
Farhan Saeedb Food Safety and Biotechnology Laboratory, Department of Food Science, Government Colege University, Faisalabad, PakistanCorrespondence[email protected]
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,
Aftab Ahmedg Department of Nutritional Sciences, Government College University Faisalabad, Faisalabad, PakistanView further author information
,
Ali Imranb Food Safety and Biotechnology Laboratory, Department of Food Science, Government Colege University, Faisalabad, PakistanView further author information
,
Huda Ateeqb Food Safety and Biotechnology Laboratory, Department of Food Science, Government Colege University, Faisalabad, Pakistan;h University Institute of Food Science and Technology, The University of Lahore, Lahore, PakistanView further author information
,
Rimsha Farooqb Food Safety and Biotechnology Laboratory, Department of Food Science, Government Colege University, Faisalabad, PakistanView further author information
,
Fakhar Islamb Food Safety and Biotechnology Laboratory, Department of Food Science, Government Colege University, Faisalabad, Pakistan;e Department of Clinical Nutrition, NUR International University, Lahore, PakistanCorrespondence[email protected]
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,
Salim Manoharadask Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, Saudi ArabiaView further author information
,
Asad Nawazi Hunan Engineering Technology Research Center for Comprehensive Development and Utilization of Biomass Resources, College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yongzhou, Hunan, ChinaView further author information
&
Mohd Asif Shahf Center for Global Health Research, Saveetha Medical College and Hospital, Saveetha Institute of Medical and Technical Sciences, Chennai, Tamil Nadu, India;j Department of Economics, Kabridahar University, Kabri Dahar, Somali, EthiopiaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-6164-0915View further author information
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Pages 2732-2741 | Received 03 Apr 2023, Accepted 28 Aug 2023, Published online: 13 Sep 2023

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