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A study on rheological properties, sensory evaluation and shelf life of ayran–shalgam mixtures
Ayran, a dairy-based fermented beverage, and shalgam, a plant-based fermented beverage were mixed [25% ayran + 75% shalgam (v/v), 50% ayran + 50% shalgam (v/v) and 75% ayran + 25% shalgam (v/v)] and rheological data were obtained at different temperature levels (4–12 °C). Power law model was used to...
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| Yayımlandı: | J Food Sci Technol |
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| Asıl Yazarlar: | , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Springer India
2020
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8196139/ https://ncbi.nlm.nih.gov/pubmed/34194084 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04754-2 |
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