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Fiordilatte Cheese Fortified with Inulin from Cichorium intybus or Cynara cardunculus
The influence of two different types of inulin added to fiordilatte cheese was assessed on product quality during the proper refrigerated storage period. To this aim, the fresh cheese was produced by a pilot plant, adding inulin, either from chicory (low degree of polymerization) or from cardoon (hi...
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| Publicado no: | Foods |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8228856/ https://ncbi.nlm.nih.gov/pubmed/34072142 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10061215 |
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