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Development and evaluation of garlic incorporated ready-to-eat extruded snacks
The present study was carried out to develop and evaluate ready to eat extruded snacks incorporated with garlic powder at various levels (5 %, 10 %, 15 %, 20 %). The organoleptic evaluation was conducted for the developed products and the well accepted products were selected for further studies like...
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| Pubblicato in: | J Food Sci Technol |
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| Autori principali: | , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2012
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4571249/ https://ncbi.nlm.nih.gov/pubmed/26396341 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0853-2 |
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