Chemical, rheological and sensory evaluation of yoghurt supplemented with turmeric

International Journal of Dairy Science

Volumn 2, Issue 3, 2007, Pages 252-259

  Foda, Mervat I ^a   Abd El Aziz, M ^a   Awad, A A ^a  

^a NATIONAL RESEARCH CENTRE   (Egypt)

Author keywords

Curcumin; Functional dairy products; Sensory rheological properties; Turmeric; Yoghurt

Indexed keywords

BUBALUS; CURCUMA LONGA;

EID: 37649020740     PISSN: 18119743     EISSN: 18119751     Source Type: Journal    
DOI: 10.3923/ijds.2007.252.259     Document Type: Article

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