Fortification of yogurt with nano and micro sized calcium,...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2017 / 07 Vol. 80

Fortification of yogurt with nano and micro sized calcium, iron and zinc, effect on the physicochemical and rheological properties

Santillán-Urquiza, Esmeralda, Méndez-Rojas, Miguel Ángel, Vélez-Ruiz, Jorge Fernando
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Volume:
80
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2017.03.025
Date:
July, 2017
File:
PDF, 856 KB
english, 2017
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