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...
Kaydedildi:
| Asıl Yazarlar: | , |
|---|---|
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Ankara University
2023-11-01
|
| Seri Bilgileri: | Journal of Agricultural Sciences |
| Konular: | |
| Online Erişim: | https://dergipark.org.tr/tr/download/article-file/1622878 |
| Etiketler: |
Etiket eklenmemiş, İlk siz ekleyin!
|