Yüklüyor......
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...
Kaydedildi:
| Yayımlandı: | Foods |
|---|---|
| Asıl Yazarlar: | , , , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
MDPI
2021
|
| Konular: | |
| Online Erişim: | 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 |
| Etiketler: |
Etiketle
Etiket eklenmemiş, İlk siz ekleyin!
|