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Effect of additives to microbiological quality of yogurts
The objective of this work was to study the effect of addition chia flour, quinoa flour, nopal powder, apple fibre and bamboo fibre BAF 40 in yogurt to microbiological quality. Yogurts were made with 1, 3 and 5% of addition of these additives. The milk used for manufacturing was heated up to 85 &...
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| Main Authors: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
HACCP Consulting
2018-03-01
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| Colecção: | Potravinarstvo |
| Assuntos: | |
| Acesso em linha: | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/886 |
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