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How to Cite | Author Information | Publication History
International Journal of Clinical Nutrition & Dietetics Volume 5 (2019), Article ID 5:IJCND-144, 17 pages
https://doi.org/10.15344/2456-8171/2019/144
Original Article
Stirred Yoghurts Fortified with Colostrum-Influence of Colostrum Addition on Its Acidification Process and Rheological Properties

Adriana Bomba1*, Andrzej Babuchowski2, Krzysztof Borawski2 and Maciej Kotowski3

1University of Warmia and Mazury in Olsztyn, Department of Food Biotechnology, Heweliusza, Olsztyn, Poland
2The Dairy Industry Innovation Institute, Kormoranow, Mragowo, Poland
3Departament of General Surgery and Transplantation, Pomeranian Medical University, Poland
Adriana Bomba, University of Warmia and Mazury in Olsztyn, Department of Food Biotechnology, Heweliusza 1, 10-724 Olsztyn, Poland; E-mail: bomba.adriana@gmail.com
01 June 2019; 24 July 2019; 26 July 2019
Bomba A, Babuchowski A, Borawski K, Kotowski M, Kotowski M (2019) Stirred Yoghurts Fortified with Colostrum-Influence of Colostrum Addition on Its Acidification Process and Rheological Properties. Int J Clin Nutr Diet 5: 144. doi: https://doi.org/10.15344/2456-8171/2019/144
© 2019 Bomba et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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