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Some quality attributes of low fat ice cream substituted with hulless barley flour and barley ß-glucan
The purpose of this paper is to investigate some quality attributes of low fat ice cream (LFIC) substituted with hulless barley flour (HBF) and barley ß-glucan (BBG). The methodology included in this paper is based on adding HBF (1, 2, 3 and 4 %) as a partial substitution of skim milk powder (SMP) a...
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| Publicat a: | J Food Sci Technol |
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| Autors principals: | , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2015
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4573159/ https://ncbi.nlm.nih.gov/pubmed/26396387 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1755-x |
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