Impact of Ultra-High-Pressure Homogenization of Buttermilk for the Production of Yogurt
Despite its nutritional properties, buttermilk (BM) is still poorly valorized due to its high phospholipid (PL) concentration, impairing its techno-functional performance in dairy products. Therefore, the objective of this study was to investigate the impact of ultra-high-pressure homogenization (UH...
Zapisane w:
| Główni autorzy: | , , , , , |
|---|---|
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
MDPI AG
2021-07-01
|
| Seria: | Foods |
| Hasła przedmiotowe: | |
| Dostęp online: | https://www.mdpi.com/2304-8158/10/8/1757 |
| Etykiety: |
Nie ma etykietki, Dołącz pierwszą etykiete!
|