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Quality of rusks prepared by incorporation of concentrated whey
Concentrated paneer whey was utilized in place of water in the production of rusks. The studies indicated that paneer whey concentrated to 30% total solids can be used without adversely affecting the sensory attributes. The production time cycle can be reduced by incorporating ammonium phosphate at...
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| Autors principals: | , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer-Verlag
2010
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551036/ https://ncbi.nlm.nih.gov/pubmed/23572649 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0055-8 |
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