Determination of Physicochemical, Rheological, Microbiological and Sensory Properties of Low Protein Yoghurt Substitutes Produced for PKU (Phenylketonuria) Patients
Treatment of PKU (Phenylketonuria) is a lifelong special diet program starting from the newborn period. The aim of this study was to produce yoghurt substitute for PKU patients. A commercial low protein milk substitute, xanthan gum (1%), commercial yoghurt gelling agent (1.5%), starch (4%) and pecti...
में बचाया:
| मुख्य लेखकों: | , |
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| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
Ankara University
2023-11-01
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| श्रृंखला: | Journal of Agricultural Sciences |
| विषय: | |
| ऑनलाइन पहुंच: | https://dergipark.org.tr/tr/download/article-file/1622878 |
| टैग: |
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