Physicochemical, microbial, and sensory properties of nanopowdered eggshell-supplemented yogurt during storage

Journal of Dairy Science

Volumn 97, Issue 6, 2014, Pages 3273-3280

  Al Mijan, Mohammad ^a   Choi, Kyung Hoon ^a   Kwak, Hae Soo ^a  

^a Sejong University   (South Korea)

Author keywords

Functional yogurt; Nanopowdered eggshell; Shelf life

Indexed keywords

FLAVORING AGENT; YOGHURT;

ANALYSIS; ANIMAL; CHEMISTRY; COLOR; DIET SUPPLEMENTATION; EGG SHELL; FOOD STORAGE; MICROBIOLOGY; PARTICLE SIZE; PH; STANDARDS; TASTE; ULTRASTRUCTURE; VISCOSITY;

ANIMALS; COLOR; DIETARY SUPPLEMENTS; EGG SHELL; FLAVORING AGENTS; FOOD STORAGE; HYDROGEN-ION CONCENTRATION; PARTICLE SIZE; TASTE; VISCOSITY; YOGURT;

EID: 84901035062     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2013-7367     Document Type: Article

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