SharePhysicochemical, microbial, and sensory properties of yogurt supplemented with nanopowdered chitosan during storage.
Author(s) : SEO M. H., LEE S. Y., CHANG Y. H., et al.
Type of article: Article
Summary
This study was carried out to determine the possibility of adding nanopowdered chitosan (NPC) into cholesterol-reduced yogurt to improve the functionality of yogurt and the effects of adding NPC on the physicochemical, microbial, and sensory properties of the products during storage.
Details
- Original title: Physicochemical, microbial, and sensory properties of yogurt supplemented with nanopowdered chitosan during storage.
- Record ID : 2010-0862
- Languages: English
- Source: Egypt. J. Dairy Sci. - vol. 92 - n. 12
- Publication date: 2009
- DOI: http://dx.doi.org/10.3168/jds.2009-2520
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