تحميل...
The effect of boiling on qualitative properties of grape juice produced by the traditional method
In this study, grape molasses produced by using the traditional methods from the from Taşkent town of Konya were analysed for their some quality values. Depending on the type of grape molasses and boiling periods, some differences were found in physico-chemical properties. Protein, pH, total acid, h...
محفوظ في:
| الحاوية / القاعدة: | J Food Sci Technol |
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| المؤلفون الرئيسيون: | , , |
| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Springer India
2014
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4554654/ https://ncbi.nlm.nih.gov/pubmed/26344968 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1628-8 |
| الوسوم: |
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