Physicochemical, microbial, and sensory properties of yogurt supplemented with nanopowdered chitosan during storage

Journal of Dairy Science

Volumn 92, Issue 12, 2009, Pages 5907-5916

  Seo, M H ^a   Lee, S Y ^a   Chang, Y H ^a   Kwak, H S ^a  

^a Sejong University   (South Korea)

Author keywords

Cholesterol reduced yogurt; Cross linked cyclodextrin; Nanopowdered chitosan; Shelf life

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 70749098330     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2009-2520     Document Type: Article

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