Influence of calcium fortification on sensory, physical and rheological characteristics of fruit yogurt
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference41 articles.
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2. Calcium bioavailability and absorption: A review;Allen;American Journal of Clinical Nutrition,1982
3. Rheological and physicochemical behavior of fortified yogurt, with fiber and calcium;Aportela-Palacios;Journal of Texture Studies,2005
4. Simultaneous evaluation of shear rate and time dependency of stirred yogurt rheology as influence by added pectin and strawberry concentrate;Basak;Journal of Food Engineering,1994
5. Nutritional aspects of calcium absorption;Bronner;Journal of Nutrition,1999
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