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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Detalles Bibliográficos
Autores principales: Kamel, Dalia G., Othman, Aly A., Osman, Dina M., Hammam, Ahmed R. A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7958542/
https://www.ncbi.nlm.nih.gov/pubmed/33747484
http://dx.doi.org/10.1002/fsn3.2152

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7958542/
https://www.ncbi.nlm.nih.gov/pubmed/33747484
http://dx.doi.org/10.1002/fsn3.2152

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