Processing of Yogurts enriched with Mango, Papaya and Banana

Mitra, Pranabendu; Uddin, M. Burhan; Kim, Eun Mi; Chang, Kyu Seob

doi:10.13050/foodengprog.2007.11.4.261

Food Eng. Prog. 2007; 11(4):261-270

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2007.11.4.261

Article

Processing of Yogurts enriched with Mango, Papaya and Banana

Pranabendu Mitra¹, M. Burhan Uddin², Eun Mi Kim¹, Kyu Seob Chang¹^,^*

Author Information & Copyright ▼

¹Dept. of Food Science and Technology, Chungnam National University Deajeon 305-764, Republic of Korea

²Dept. of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh

^*Corresponding author: Kyu Seob Chang Professor, Dept. of Food Science and Technology Chungnam National University Deajeon 305-764, Republic of Korea, Phone: 82-42-821-6727, Fax: 82-42-821-8897, E-mail: changks@cnu.ac.kr

ⓒ Copyright 2007 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Nov 30, 2007