Formulation and Characterization Aspects of Light Sour Cream
This study was conducted to develop light, rich protein, sour cream with a high nutritional value. From the organoleptic results of several preliminary experiments, it was possible to select four treatments: the first of which (T1) is a fermented cream with 18 % fat that complies with the minimum fa...
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| Hlavní autoři: | , , , |
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| Médium: | Artigo |
| Jazyk: | Árabe |
| Vydáno: |
Mansoura University, Faculty of Agriculture
2017-06-01
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| Edice: | Journal of Food and Dairy Sciences |
| Témata: | |
| On-line přístup: | https://jfds.journals.ekb.eg/article_38690_24cc565c956218bbf08df1bf7c2e2771.pdf |
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