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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...
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| Publicat a: | J Food Sci Technol |
|---|---|
| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2019
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| Matèries: | |
| Accés en línia: | 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 |
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