Φορτώνει......
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...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | J Food Sci Technol |
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| Κύριοι συγγραφείς: | , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Springer India
2019
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| 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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