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The impact of quinoa flour on some properties of ayran
In this study, some physical, chemical, microbiological, and sensory properties of ayran produced from quinoa flour addition at different ratios (0.1, 0.2, 0.3, and 0.4%, w/v) were investigated. The effect of quinoa addition and storage time on pH, titration acidity, serum separation, L values and m...
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| Udgivet i: | Food Sci Nutr |
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| Main Authors: | , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
John Wiley and Sons Inc.
2020
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7590309/ https://ncbi.nlm.nih.gov/pubmed/33133543 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1832 |
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