Probiotic yogurt supplemented with nanopowdered eggshell: Shelf‐life stability, physicochemical, and sensory characteristics-Reference-Cited by-同舟云学术

Probiotic yogurt supplemented with nanopowdered eggshell: Shelf‐life stability, physicochemical, and sensory characteristics

Published:2021-01-28 Issue:3 Volume:9 Page:1736-1742
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Kamel Dalia G.¹^ORCID,Othman Aly A.²,Osman Dina M.¹^ORCID,Hammam Ahmed R. A.¹³^ORCID

Affiliation:

1. Dairy Science Department Faculty of Agriculture Assiut University Assiut Egypt

2. Department of Physics Faculty of Science Assiut University Assiut Egypt

3. Dairy and Food Science Department South Dakota State University Brookings SD USA

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2152

Reference20 articles.

1. Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream

2. Physicochemical, microbial, and sensory properties of nanopowdered eggshell-supplemented yogurt during storage

3. Antibacterial effect of calcium carbonate nanoparticles on Agrobacterium tumefaciens;Ataee R. A.;Journal‐Mil‐Med,2011

4. The use of nano‐sized eggshell powder for calcium fortification of cow’s and buffalo’s milk yogurts;El‐Shibiny S.;Acta Scientiarum Polonorum Technologia Alimentaria,2018

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