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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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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2014
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| 主題: | |
| オンライン･アクセス: | 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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