Preparation of low calorie and shelf‐life extended yogurt by mixing wood apple powder in the formulation-Reference-Cited by-同舟云学术

Preparation of low calorie and shelf‐life extended yogurt by mixing wood apple powder in the formulation

Published:2019-11-03 Issue:12 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Parvin Ishita¹,Haque M. Amdadul¹^ORCID,Akter Fatema¹,Zakaria M.²,Baqui M. A.³

Affiliation:

1. Department of Agro‐Processing Bangabandhu Sheikh Mujibur Rahman Agricultural University Gazipur Bangladesh

2. Department of Horticulture Bangabandhu Sheikh Mujibur Rahman Agricultural University Gazipur Bangladesh

3. Department of Civil Engineering Uttara University Dhaka Bangladesh

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14267

Reference39 articles.

1. Application of FTIR spectroscopy for a rapid determination of some hydrolytic enzymes activity on sea buckthorn substrate;Adina C.;Romanian Biotechnological Letters,2010

2. Intervention of fruit juice in yoghurt preparation;Ara A.;ISESCO Journal of Science and Technology,2015

3. Quality of raw milk consumed by residential people of Sylhet Agricultural University campus;Ara A.;Sylhet. International Journal of Bio‐Research.,2010

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