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Compositional characteristics of date syrup extracted by different methods in some fermented dairy products

This study was conducted to select the best method of extraction. Different methods have been used to extract and concentrate the date syrup ‘‘Dibs’’. Minced date flesh of Saidy variety was extracted twice using minced flesh at a water rate of 1:2 at 70 C for 30 min using microwave, rotary evaporator and water bath and concentrated in a rotary evaporator and microwave. |