Fortification of yoghurt with calcium salts and its effect on starter microorganisms and yoghurt quality

International Dairy Journal

Volumn 7, Issue 8-9, 1997, Pages 547-552

  Pirkul, Tulin ^a   Temiz, Ayhan ^a   Erdem, Yasar Kemal ^a  

^a HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Calcium; Fortification; Yoghurt

Indexed keywords

CULTURED MILK; DAIRY PRODUCT; FOOD PRODUCTION; YOGHURT;

EID: 0031428223     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(97)00030-7     Document Type: Article

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