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Preparation and evaluation of sauces from lactic acid fermented vegetables
Different combinations of fermented vegetables like carrot, radish and cucumber with pear and mango pulps were made separately and were processed. All the sauces prepared were having a constant TSS of 18°B using different combinations of fermented pulp viz., 25, 50, 75 and 100% with fruit pulps of m...
में बचाया:
| मुख्य लेखकों: | , |
|---|---|
| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
Springer-Verlag
2010
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| विषय: | |
| ऑनलाइन पहुंच: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550975/ https://ncbi.nlm.nih.gov/pubmed/23572627 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0037-x |
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