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Probiotic yogurt supplemented with nanopowdered eggshell: Shelf‐life stability, physicochemical, and sensory characteristics
The objectives of this study were to produce probiotic yogurt (5.0–7.0 log cfu/g) fortified with nanopowdered eggshell (NPES) at a rate of 0.02, 0.04, and 0.06 mg/ml, as well as, examine the effect of NPES on the physicochemical, microbial, sensory properties, and shelf‐life of probiotic yogurt. The...
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| Publicat a: | Food Sci Nutr |
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| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
John Wiley and Sons Inc.
2021
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7958542/ https://ncbi.nlm.nih.gov/pubmed/33747484 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.2152 |
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