β-Glucan as a Techno-Functional Ingredient in Dairy and Milk-Based Products—A Review
The article systematizes information about the sources of β-glucan, its technological functions and practical aspects of its use in dairy and milk-based products. According to the analysis of scientific information, the main characteristics of β-glucan classifications were considered: the source of...
Guardat en:
| Autors principals: | , , , , |
|---|---|
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2022-09-01
|
| Col·lecció: | Molecules |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/1420-3049/27/19/6313 |
| Etiquetes: |
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|