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Effect of yam (Dioscorea spp.) starch on the physicochemical, rheological, and sensory properties of yogurt
This study investigated the effect of the addition of starch from “hawthorn” yam (Dioscorea rotundata) and “creole” yam (Dioscorea alata) at different concentrations (0.1%, 0.3%, and 0.5% w/w) on the physicochemical and sensory properties of stirred-type yogurt. Pectin (0.3% w/w) was used as a refer...
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| Publicado no: | Heliyon |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7841326/ https://ncbi.nlm.nih.gov/pubmed/33537474 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.heliyon.2021.e05987 |
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