Effect of calcium and vitamin D₂ fortification on physical, microbial, rheological and sensory characteristics of yoghurt
The effect of calcium and vitamin D₂ fortification on yoghurt was evaluated. Two levels (500 and 600 ppm) of calcium (Calcium phosphate and calcium citrate) along with vitamin D¬2 (600IU/L) were used to fortify milk for yoghurt preparation. Acidity, pH, water holding capacity and syneresis of fortif...
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| Main Authors: | , |
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| Format: | Journal Contribution |
| Language: | English |
| Published: |
2019
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/15575 |
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