載入...
Investigation of changes in rheological properties during processing of fermented cereal beverages
Many indigenous fermented foods and beverages consumed throughout the world are produced at home or in crafts enterprises. The production of fermented beverages on a large commercial or industrial scale requires clearly established technical and technological requirements. This study shows a novel w...
Na minha lista:
| 發表在: | J Food Sci Technol |
|---|---|
| Main Authors: | , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Springer India
2019
|
| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6706483/ https://ncbi.nlm.nih.gov/pubmed/31477969 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03865-9 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|