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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...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | 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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