Optimization of seabuckthorn fruit yogurt formulation using response surface methodology

Published 2013 View Full Article

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Title
Optimization of seabuckthorn fruit yogurt formulation using response surface methodology
Authors
Keywords
Yogurt, Seabuckthorn, Response surface methodology, <em class=EmphasisTypeItalic >Streptococcus thermophilus</em>, <em class=EmphasisTypeItalic >Lactobacillus bulgaricus</em>, Viscosity
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 52, Issue 2, Pages 831-839
Publisher
Springer Nature
Online
2013-06-25
DOI
10.1007/s13197-013-1070-3

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