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Effect of heat treatment on the storage stability of low calorie milk drinks
The study was undertaken to study the effect of heat treatment on the storage stability of cardamom flavoured low calorie milk drinks (CFDs). The drinks prepared by replacing sugar with sucralose and adding inulin in milk of 0.5 % fat and 8.5 % milk solid-not-fat were subjected to pasteurization and...
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| Asıl Yazarlar: | , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Springer India
2012
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4152482/ https://ncbi.nlm.nih.gov/pubmed/25190842 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0714-z |
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