Yüklüyor......
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...
Kaydedildi:
| Yayımlandı: | J Food Sci Technol |
|---|---|
| Asıl Yazarlar: | , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Springer India
2013
|
| Konular: | |
| Online Erişim: | 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 |
| Etiketler: |
Etiketle
Etiket eklenmemiş, İlk siz ekleyin!
|