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Chemometric approach to texture profile analysis of kombucha fermented milk products
In the present work, relationships between the textural characteristics of fermented milk products obtained by kombucha inoculums with various teas were investigated by using chemometric analysis. The presented data which describe numerically the textural characteristics (firmness, consistency, cohe...
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| Izdano u: | J Food Sci Technol |
|---|---|
| Glavni autori: | , , , , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Springer India
2014
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| Teme: | |
| Online pristup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4554663/ https://ncbi.nlm.nih.gov/pubmed/26345015 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1648-4 |
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