Probiotic yogurt supplemented with nanopowdered eggshell: Shelf-life stability, physicochemical, and sensory characteristics

Faculty of Agriculture

Assiut University

Probiotic yogurt supplemented with nanopowdered eggshell: Shelf-life stability, physicochemical, and sensory characteristics

Research Authors
Dalia G. Kamel, Aly A. Othman, Dina M. Osman, Ahmed R. A. Hammam
Research Abstract

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Research Department
Department of Dairy Science
Research Journal
Food Science & Nutrition
Research Member
Dalia Gamal Kamel Mohamed Ali
Research Publisher
NULL
Research Rank
1
Research Vol
NULL
Research Website
NULL
Research Year
2021
Research Pages
NULL