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Phytochemicals and syneresis of osmo-dried mulberry incorporated yoghurt

  • Published:2018-04-16 Issue:4 Volume:6 Page:1045-1052
  • ISSN:2048-7177
  • Container-title:Food Science & Nutrition
  • language:en
  • Short-container-title:Food Sci Nutr

Author:

Sigdel Aliza1,Ojha Pravin2ORCID,Karki Tika B.3

Affiliation:

1. Department of Food Technology; National College of Food Science and Technology; Tribhuvan University; Kathmandu Nepal

2. Food Research Division; Nepal Agricultural Research Council; Lalitpur Nepal

3. Departmet of Biotechnology; Kathmandu University; Dhulikhel Nepal

Publisher

Wiley

Subject

Food Science

Reference62 articles.

1. Syneresis in set yogurt as affected by EPS starter cultures and levels of solids;Amatayakul;International Journal of Dairy Technology,2006

2. The production of fruity yoghurt with banana flavor;Ariaii;Food Science and Technology Department of Islamic Azad University,2011

3. Yoghurt: Preparation, characteristics and recent advancements;Aswal;Cibtech Journal of Bio-Protocols,2012

4. Effect of various stabilizers on whey separation (syneresis) and quality of yoghurt;Athar;Pakistan Journal of Biological Sciences,2000
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