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Sensory, rheological and chemical characteristics during storage of set type full fat yoghurt fortified with barley β-glucan

β-Glucan, is a soluble dietary fiber and is obtained from number of sources including cereals. It possesses the nutraceutical characteristics and acts as functional bioactive ingredient in the fermented dairy product including yoghurt. In this concern, β-glucan isolated from barley having purity of...

Πλήρης περιγραφή

Αποθηκεύτηκε σε:
Λεπτομέρειες βιβλιογραφικής εγγραφής
Τόπος έκδοσης:J Food Sci Technol
Κύριοι συγγραφείς: Kaur, Ramandeep, Riar, Charanjit S.
Μορφή: Artigo
Γλώσσα:Inglês
Έκδοση: Springer India 2019
Θέματα:
Διαθέσιμο Online:https://ncbi.nlm.nih.gov/pmc/articles/PMC6952514/
https://ncbi.nlm.nih.gov/pubmed/31975706
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-04027-7
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