A Study on Supplementation of Non-Fat Yoghurt with Psyllium
ABSTRACT Skim buffalo’s milk supplemented with psyllium husks (PSH) or seeds (PSS) was used for making stirred yoghurt. Milk was heated at 90oC /10 min and quickly cooled to 42oC (control, without psyllium) and to 60oC for supplementation with PSH at ratios of 0.5, 1.0 and 1.5%, w/v (A1, A2 and A3...
Збережено в:
| Автор: | |
|---|---|
| Формат: | Artigo |
| Мова: | Árabe |
| Опубліковано: |
Mansoura University, Faculty of Agriculture
2019-09-01
|
| Серія: | Journal of Food and Dairy Sciences |
| Предмети: | |
| Онлайн доступ: | https://jfds.journals.ekb.eg/article_54524_8d76e39c09b16b4f009d664e3b2863c5.pdf |
| Теги: |
Немає тегів, Будьте першим, хто поставить тег для цього запису!
|