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

Author:

Kiros Emun,Seifu Eyassu,Bultosa Geremew,Solomon W.K.

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. (Association of official analytical chemists). Official methods of analysis;AOAC,1998

2. Influence of gelatin and starch on the instrumental and sensory texture of stirred yogurt;Ares;International Journal of Dairy Technology,2007

3. Physical, chemical, nutritional and organoleptic characteristics of fruit added yogurts;Ayar;Journal of Food Technology,2006

4. An investigation of some properties of banana yoghurts made with commercial ABT-2 starter culture during storage;Bakirci;International Journal of Dairy Technology,2008

5. Effect of beet and honey on quality improvement and carotene retention in a carrot fortified milk product;Bandyopadhyay;Innovative Food Science and Emerging Technologies,2008

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