Making Low-Fat Butter Spread- Like Enriched with Oat's and Barley's Milk
Oat milk, barley milk and their blend (1:1) were used as an alternative to skimmed milk in the processing of like low-fat butter spread with high quality and cheap. The product was stored in the refrigerator for thirty days and evaluated during this period nutritionally, physically and sensorial. Th...
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| 主要な著者: | , , |
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| フォーマット: | Artigo |
| 言語: | Árabe |
| 出版事項: |
Mansoura University, Faculty of Agriculture
2017-08-01
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| シリーズ: | Journal of Food and Dairy Sciences |
| 主題: | |
| オンライン･アクセス: | https://jfds.journals.ekb.eg/article_38897_34790a37ad7922eadbe003200fe6665d.pdf |
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