Fortification of yoghurt with calcium salts and its effect on starter microorganisms and yoghurt quality-Reference-Cited by-同舟云学术

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Fortification of yoghurt with calcium salts and its effect on starter microorganisms and yoghurt quality

Published:1997-08 Issue:8-9 Volume:7 Page:547-552
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Pirkul Tulin,Temiz Ayhan,Erdem Yasar Kemal

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference14 articles.

1. Calcium supplementation and processing variable effects on orange juice quality;Baker;Journal of Food Science,1991

2. Calciumanreicherung: Nueu Chance für die Getrankeindustrie;De Koos;Flüssiges Obst,1995

3. Fortification of low-fat plain yoghurt with calcium gluconate;Fligner;Cultured Dairy Products Journal,1988

Cited by 31 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Probiotic yogurt supplemented with nanopowdered eggshell: Shelf‐life stability, physicochemical, and sensory characteristics;Food Science & Nutrition;2021-01-28

2. Influence of Pulsed Electric Field on Accumulation of Calcium in Lactobacillus rhamnosus B 442;Journal of Microbiology and Biotechnology;2020-01-28

3. Novel Milk and Milk Products: Consumer Perceptions;Dairy Processing: Advanced Research to Applications;2020

4. Production of Functional Milk-Based Beverages;Milk-Based Beverages;2019

5. The use of nano-sized eggshell powder for calcium fortification of cow?s and buffalo?s milk yogurts [pdf];Acta Scientiarum Polonorum Technologia Alimentaria;2018-03-30

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