Lanean...
Investigation of the use of whey powder and buttermilk powder instead of skim milk powder in yogurt production
The aim of this study was to determine some physical, chemical, microbiological and organoleptic properties of set-type yogurts made with six different skim milk powder (SMP), whey powder (WP) and buttermilk powder (BMP) during a 21-day period. Samples were taken from yogurts on day 1, 7, 14 and 21....
Gorde:
| Argitaratua izan da: | J Food Sci Technol |
|---|---|
| Egile Nagusiak: | , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Springer India
2019
|
| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6801264/ https://ncbi.nlm.nih.gov/pubmed/31686674 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03953-w |
| Etiketak: |
Etiketa erantsi
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!
|