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Formulation and physico-chemical analysis of whey-soymilk dahi
The present investigation was undertaken to use whey for the production of nutritious whey-soya milk dahi. Neutralized whey (pH 7.0 ± 0.2) was used to extract soya milk from cleaned, dried, dehulled and steamed soybean in soya milk extraction plant. Whey-soya milk was extracted having whey to soybea...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2013
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4325074/ https://ncbi.nlm.nih.gov/pubmed/25694707 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1074-z |
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