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Food Engineering Progress
Korean Society for Food Engineering

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,*
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