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Research Article Volume 13 Issue 2
Settled and whipped yogurt enriched with calcium. Effect of two calcium salts on physicochemical and sensorial properties
Paola Del Fabro-Macías, Jorge F Vélez-Ruiz
Departamento de Ingeniería Química e Ingeniería en Alimentos Universidad de las Américas Puebla San Andrés Cholula, Mexcio
Independent Consultant, 19 Oriente 1015, Puebla, Mexcio.
Received: November 03, 2025 | Published: December 1, 2025
Citation: Macías PDF, Vélez-Ruiz JF. Settled and whipped yogurt enriched with calcium. Effect of two calcium salts on physicochemical and sensorial properties. MOJ Food Process Technol. 2025;13(2):101-107 DOI: 10.15406/mojfpt.2025.13.00330
©2025 Macías, et al. This is an open access article distributed under the terms of the, which permits unrestricted use, distribution, and build upon your work non-commercially.
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