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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...
Zapisane w:
| Wydane w: | J Food Sci Technol |
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| Główni autorzy: | , , , , , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Springer India
2014
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| Hasła przedmiotowe: | |
| Dostęp online: | 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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