Impact of type and level of stabilizers and fermentation period on the nutritional, microbiological, and sensory properties of short‐set Yoghurt
Author:
Affiliation:
1. Department of Food Science and Technology University of Nigeria Nsukka Enugu State Nigeria
2. Food and Nutrition Sciences Laboratory International Institute of Tropical Agriculture (IITA), Southern Africa Hub Chelstone Lusaka Zambia
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2507
Reference47 articles.
1. Effect of stabilizers on the physio‐chemical and sensory attributes of thermized yoghurt;Alakali J. S.;African Journal of Biotechnology,2007
2. Effect of Fermentation and Malting on the Viscosity of Maize-Soyabean Weaning Blends
3. Reducing Fat Content of Fried Potato Pellet Chips Using Carboxymethyl Cellulose and Soy Protein Isolate Solutions as Coating Films
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