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Chitosan-Curcumin Nanoformulation to Improve the Physicochemical and Rheological Properties of Yogurt
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| Published in: | BioNanoScience |
|---|---|
| Format: | Online Article RSS Article |
| Published: |
2026
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| Subjects: | |
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| _version_ | 1867936041698066432 |
|---|---|
| collection | WordPress RSS FRELIP Feed Integration |
| container_title | BioNanoScience |
| description | |
| discipline_display | Chemistry |
| discipline_facet | Chemistry |
| format | Online Article RSS Article |
| genre | Journal Article |
| id | rss_article:91450 |
| institution | FRELIP |
| journal_source_facet | BioNanoScience |
| last_indexed | 2026-06-14T02:03:22.160Z |
| publishDate | 2026 |
| publishDateSort | 2026 |
| record_format | rss_article |
| spellingShingle | Chitosan-Curcumin Nanoformulation to Improve the Physicochemical and Rheological Properties of Yogurt Chemistry General Chemistry |
| sub_discipline_display | General |
| sub_discipline_facet | General |
| subject_display | Chemistry General Chemistry Chemistry General Chemistry |
| subject_facet | Chemistry General Chemistry |
| title | Chitosan-Curcumin Nanoformulation to Improve the Physicochemical and Rheological Properties of Yogurt |
| title_auth | Chitosan-Curcumin Nanoformulation to Improve the Physicochemical and Rheological Properties of Yogurt |
| title_full | Chitosan-Curcumin Nanoformulation to Improve the Physicochemical and Rheological Properties of Yogurt |
| title_fullStr | Chitosan-Curcumin Nanoformulation to Improve the Physicochemical and Rheological Properties of Yogurt |
| title_full_unstemmed | Chitosan-Curcumin Nanoformulation to Improve the Physicochemical and Rheological Properties of Yogurt |
| title_short | Chitosan-Curcumin Nanoformulation to Improve the Physicochemical and Rheological Properties of Yogurt |
| title_sort | chitosan-curcumin nanoformulation to improve the physicochemical and rheological properties of yogurt |
| topic | Chemistry General Chemistry |
| url | https://link.springer.com/article/10.1007/s12668-026-02670-x |