Open AccessEffect of Egg White Utilization on the Physico-Chemical and Sensory Attributes of Protein-rich Yoghurt
Author(s) -
Lilian A. Gogo,
Kennedy Gogo,
Peter L. Shalo,
Symon M. Mahungu
Publication year - 2012
Publication title -
international journal of food studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.239
H-Index - 11
ISSN - 2182-1054
DOI - 10.7455/ijfs.v1i1.40
Subject(s) - fortification , food science , starter , pasteurization , egg white , skimmed milk , chemistry , fermentation , syneresis , sensory analysis , whole milk