Effect of carrot juice and stabilizer on the physicochemical and microbiological properties of yoghurt

LWT

Volumn 69, Issue , 2016, Pages 191-196

  Kiros, Emun ^a   Seifu, Eyassu ^a,b   Bultosa, Geremew ^a,b   Solomon, W K ^a,c  

^a HARAMAYA UNIVERSITY   (Ethiopia)

^b BOTSWANA COLLEGE OF AGRICULTURE   (Botswana)

^c University of Swaziland   (Swaziland)

Author keywords

Carrot juice; Stabilizer; Syneresis; Total carotenoids; Yoghurt

Indexed keywords

LACTIC ACID; PIGMENTS; STABILIZERS (AGENTS);

CARROT JUICE; FRUITS AND VEGETABLES; SYNERESIS; TOTAL CAROTENOIDS; TOTAL PHENOLIC CONTENT; TOTAL VIABLE COUNTS; YEAST AND MOLD COUNT; YOGHURT;

PHYSICOCHEMICAL PROPERTIES;

EID: 84959869991     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.01.026     Document Type: Article

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