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Optimization of seabuckthorn fruit yogurt formulation using response surface methodology
The response surface methodology was used to optimize the formulation of seabuckthorn fruit yogurt. The independent variables were proportions of seabuckthorn fruit syrup and skimmed milk powder. The responses were counts of Streptococcus thermophilus and Lactobacillus bulgaricus, taste and viscosit...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | J Food Sci Technol |
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| Κύριοι συγγραφείς: | , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Springer India
2013
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| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4325026/ https://ncbi.nlm.nih.gov/pubmed/25694691 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1070-3 |
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