id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
ffhd-1454	Ismael, Firas; Alameri, Zainab ; Kadhim, Ali; Hussein, Ahmed; Mahdi, Saleh; Awda, Jasim; Hadi, Sara	Improving the sensory and chemical characteristics of functional yogurt fortified with cardamom extract (Elettaria cardamomum L.)	2024		.htm	text/html	775	30	42	No. 10 (2024): October 2024 / Research Articles Improving the sensory and chemical characteristics of functional yogurt fortified with cardamom extract (Elettaria cardamomum L.) Authors Firas Najm Ismael Zainab Hadi Abbas Alameri Ali Abdulraheem Kadhim Ahmed Abdulameer Hussein Saleh Abed Al Wahed Mahdi Jasim Mohammed Awda Sara Thamer Hadi DOI: https://doi.org/10.31989/ffhd.v14i10.1454 Abstract Abstract: This study aimed to assess the effects of aqueous cardamom extract on chemical and sensory qualities of yogurt fortified with cardamom extract. Whole milk yogurt was fortified with four different concentrations of aqueous cardamom extract.	cache/ffhd-1454.htm	txt/ffhd-1454.txt