A research team from the College of Agriculture and the Palm Research Center at the University of Basrah, consisting of Dr. Shaima Dhiab Al-Sahlani, Dr. Alaa Karim Nehmeh, Dr. Alaa Jabbar Al-Manhal, and teacher Wafaa Hassaj Khassaf, published a scientific study on Date juice addition to bio-yogurt: The effects on physicochemical and microbiological properties during storage, as well as blood parameters in vivo.
The study published in the Journal of the Saudi Society for Agricultural Sciences of King Saud University which is issued in English and classified within Scopus Q1 containers, found that adding date juice to the bio yoghurt leads to an improvement in the physical and chemical properties and increases the viability of bacteria and works to improve the blood parameters of experimental animals.
Research link:
https://authors.elsevier.com/sd/article/S1658-077X(22)00071-6
