Nalaganje...
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...
Shranjeno v:
| izdano v: | J Food Sci Technol |
|---|---|
| Main Authors: | , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Springer India
2015
|
| Teme: | |
| Online dostop: | 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 |
| Oznake: |
Označite
Brez oznak, prvi označite!
|